Description
Dill Pickle Sourdough Bread is a tangy, chewy artisan loaf made with chopped dill pickles, fresh dill, and pickle juice for a bold, briny twist on classic sourdough. Perfect for sandwiches, toast, or snacking straight from the loaf.
Ingredients
- 100g active sourdough starter (fed and bubbly)
- 375g bread flour
- 230g water
- 50g pickle juice
- 8g salt
- 1/2 teaspoon garlic powder (optional)
- 75g chopped dill pickles, well drained
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
Instructions
- In a large bowl, combine sourdough starter, water, and pickle juice. Stir to dissolve the starter.
- Add bread flour and mix until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
- Add salt and garlic powder (if using). Mix until incorporated.
- Over the next 2–3 hours, perform 3–4 sets of stretch-and-folds every 30 minutes. On the second set, gently fold in chopped pickles and dill.
- Cover and let the dough rise at room temperature until it increases about 50% in volume (4–6 hours, depending on temperature).
- Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf and place in a floured proofing basket.
- Cover and refrigerate overnight for 8–12 hours (cold proof).
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Place dough on parchment paper, score the top, and transfer to the Dutch oven. Cover and bake for 20 minutes.
- Uncover and bake for another 20–25 minutes until crust is golden and crisp.
- Cool completely on a wire rack before slicing.
Notes
Drain pickles well to avoid excess moisture in the dough.Add cheese or jalapeños for variation.Use dried dill if fresh isn’t available (1 tsp dried = 1 tbsp fresh).No Dutch oven? Bake on a baking stone with a pan of water for steam.Let bread cool fully before slicing to avoid a gummy crumb.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 360mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
