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