Why Make This Recipe
Dill Pickle Sourdough Bread is a fun and tasty twist on traditional sourdough. If you love the tangy flavor of dill pickles, this bread is perfect for you. It adds a unique taste to your meals and can be enjoyed in many ways. Plus, making sourdough bread at home gives you a sense of accomplishment.
How to Make Dill Pickle Sourdough Bread
Ingredients:
- 50 grams active sourdough starter
- 260 grams filtered water, around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles
- 1 1/2 tablespoons finely chopped fresh dill
Directions:
- In a large bowl, mix the starter, water, and dill pickle brine with a fork until the starter is well dispersed.
- Add the flours to the mixture, using a spatula to mix at first. Then switch to using your hand until a shaggy dough is formed, ensuring no flour is visible.
- Sprinkle the salt on top of the dough. Cover the bowl with a damp cloth and let it sit for 40 minutes.
- After the rest, knead the salt into the dough for two minutes.
- Perform your first set of stretch and folds. Let the dough rest for 30 minutes, covered.
- After the 30 minutes, spread the chopped pickles and fresh dill evenly over the dough, and encase them during the next stretch and fold.
- Repeat the stretch and fold process two more times, with 30-minute rests in between, totaling four stretch and fold sequences.
- Let the dough bulk ferment on the counter until it’s just short of doubling in size, about 4 hours at 74 degrees F.
- Once the dough has risen, gently move it to a floured work surface and let it rest for 10-15 minutes before shaping.
- Shape the dough and place it seam side up in a flour-dusted, linen-lined banneton. Cover and let it rise for the final time.
- The final rise can occur in the fridge overnight or at room temperature for about 1.5 hours.
- Preheat the oven with the Dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
- Place the dough on the parchment paper into the Dutch oven, cover, and bake for 25 minutes. Then remove the cover, reduce the oven temperature to 435 degrees F, and bake for another 20 minutes.
- Allow the bread to cool for one hour before slicing.
How to Serve Dill Pickle Sourdough Bread
This bread is great on its own, but you can also enjoy it with butter, as a sandwich, or toasted with cheese. It pairs well with soups and can even be used for dips.
How to Store Dill Pickle Sourdough Bread
Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer. It can be frozen for up to a month.
Tips to Make Dill Pickle Sourdough Bread
- Ensure your sourdough starter is active and bubbly before starting.
- Use filtered water to help the fermentation process.
- Keep an eye on the dough while it ferments to get the timing just right.
Variation
You can add other mix-ins like cheese or herbs for different flavors. Experiment to find what you like best!
FAQs
1. Can I use regular pickles instead of dill pickles?
Yes, but the flavor will change. Dill pickles give that distinct tanginess.
2. How long does it take to make this bread?
The total time is around 6-8 hours, including fermentation and resting times.
3. Can I use whole wheat flour only?
You can, but it might make the bread denser. A mix of bread flour and whole wheat is recommended for better texture.
Dill Pickle Sourdough Bread
- Total Time: 360 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A fun and delicious twist on traditional sourdough bread, infused with the tangy flavor of dill pickles.
Ingredients
- 50 grams active sourdough starter
- 260 grams filtered water, around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles
- 1 1/2 tablespoons finely chopped fresh dill
Instructions
- In a large bowl, mix the starter, water, and dill pickle brine with a fork until the starter is well dispersed.
- Add the flours to the mixture, using a spatula to mix at first. Then switch to using your hand until a shaggy dough is formed, ensuring no flour is visible.
- Sprinkle the salt on top of the dough. Cover the bowl with a damp cloth and let it sit for 40 minutes.
- After the rest, knead the salt into the dough for two minutes.
- Perform your first set of stretch and folds. Let the dough rest for 30 minutes, covered.
- After the 30 minutes, spread the chopped pickles and fresh dill evenly over the dough, and encase them during the next stretch and fold.
- Repeat the stretch and fold process two more times, with 30-minute rests in between, totaling four stretch and fold sequences.
- Let the dough bulk ferment on the counter until it’s just short of doubling in size, about 4 hours at 74 degrees F.
- Once the dough has risen, gently move it to a floured work surface and let it rest for 10-15 minutes before shaping.
- Shape the dough and place it seam side up in a flour-dusted, linen-lined banneton. Cover and let it rise for the final time.
- The final rise can occur in the fridge overnight or at room temperature for about 1.5 hours.
- Preheat the oven with the Dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
- Place the dough on the parchment paper into the Dutch oven, cover, and bake for 25 minutes. Then remove the cover, reduce the oven temperature to 435 degrees F, and bake for another 20 minutes.
- Allow the bread to cool for one hour before slicing.
Notes
Ensure your sourdough starter is active and bubbly before starting. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American