Description
This dill pickle sourdough bread combines tangy pickle brine and fresh dill for a unique savory loaf that’s perfect for sandwiches or snacking. A flavorful twist on traditional sourdough.
Ingredients
Scale
- 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 patted with paper towel after chopping to remove excess moisture
- 1 1/2 tablespoons finely chopped fresh dill
Instructions
- Mix the sourdough starter with water and pickle brine until combined.
- Add bread flour whole wheat flour and salt then mix until a sticky dough forms.
- Fold in chopped dill pickles and fresh dill.
- Let dough ferment at room temperature for 4-6 hours performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the dough into a boule and let it proof in a banneton overnight in the refrigerator.
- Preheat oven to 450°F with a Dutch oven inside.
- Transfer dough onto parchment paper score the top and place into the Dutch oven.
- Bake covered for 20 minutes then uncovered for 25 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Make sure to pat the dill pickles dry to prevent excess moisture which can affect the dough
- Use fresh dill for best flavor and adjust fermentation time based on your room temperature
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg