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Dill Pickle Sourdough Bread Recipe

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4 from 60 reviews

  • Author: Sophia
  • Total Time: 18-24 hours (including starter feeding, bulk fermentation, proofing, and baking)
  • Yield: 1 large loaf (approximately 12 slices)
  • Diet: Vegetarian

Description

This Dill Pickle Sourdough Bread combines the tangy, vibrant flavors of dill pickles with a classic sourdough base to create a uniquely flavorful artisan bread. Made with an active sourdough starter, aromatic dill, garlic, and chopped pickles folded into the dough, this bread offers a delightful crispy crust and soft, flavorful crumb. Perfect for sandwiches or served alongside your favorite dips.

Ingredients

Starter & Dough

  • 1 ⅓ cups (315 grams) warm water (80-90℉)
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (or 1 ¾ teaspoons if using Morton’s or table salt)
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1 teaspoon garlic powder or 3-4 cloves raw garlic (minced)

Mix-ins

  • ½ cup (70 grams) dill pickles, chopped

For Proofing and Baking

  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam in Dutch oven

Instructions

  1. Prepare Starter: Feed your sourdough starter 6-12 hours before mixing the dough until it is bubbly, active, and doubled in size. The timing depends on your kitchen temperature, with warmer environments requiring less time.
  2. Mix Dough: In a large bowl, whisk warm water and sourdough starter until dissolved. Add bread flour, salt, dill, and garlic powder. Stir until no dry flour remains. Cover bowl and let dough rest for 20 minutes to autolyse.
  3. Incorporate Pickles by Stretch and Fold: Wet your hands lightly to prevent sticking. Flatten the dough gently in the bowl. Sprinkle one-quarter of the chopped pickles in the center and perform a stretch-and-fold by pulling one side of the dough upward and folding it over. Rotate the bowl 90° and add another quarter of the pickles. Repeat until all pickles are incorporated. Gather dough into a ball, seam-side down, cover, and rest 20 minutes. Repeat stretch-and-fold three more times with 20-minute rests in between to develop gluten and evenly distribute pickles.
  4. Bulk Fermentation: Cover the dough and let it rise until nearly doubled in size with visible fermentation bubbles and a slightly jiggly texture. This can take between 4-12 hours depending on ambient temperature and starter activity.
  5. Pre-shape the Dough: Turn dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center, then fold short sides inward like a letter. Flip dough seam-side down and shape gently into a round ball. Cover and rest for 15 minutes to relax the gluten.
  6. Final Shape: Flip dough seam-side up again, stretch into a rectangle, and shape into your desired loaf style (round or batard). For a batard, fold shorter edges toward center and roll tightly into a log, pinching seams and ends to seal.
  7. Cold Proof: Dust a proofing basket generously with rice flour. Transfer dough seam-side up into the basket, cover, and refrigerate overnight for 12-16 hours to develop flavor and improve texture.
  8. Preheat Oven and Dutch Oven: Place a lidded Dutch oven inside your oven and preheat to 450°F. Allow the Dutch oven to heat for 30-60 minutes after the oven reaches temperature for even baking.
  9. Score and Bake: Remove dough from fridge and turn out onto bread sling or parchment paper. Score the top of the dough with a lame or sharp knife. Place 2 ice cubes into the hot Dutch oven for steam, then quickly transfer the dough inside using the sling or parchment. Cover with the lid to trap steam.
  10. Bake: Bake at 450°F for 40 minutes with the lid on. Then remove the lid and bake an additional 5-10 minutes until the crust is deeply golden and crisp.
  11. Cool: Remove bread from Dutch oven and cool on a wire rack for at least 2-4 hours before slicing to allow the crumb to set properly.

Notes

  • You can substitute 1-2 teaspoons of water with pickle brine for extra tang, but acidity may slow fermentation. The chopped pickles already add sufficient flavor without affecting rise time significantly.
  • Store bread at room temperature in an airtight container or bread box for up to 3 days. For longer preservation, slice and freeze bread in freezer-safe packaging for up to 3 months.
  • Prep Time: 30 minutes (plus 6-12 hours starter feed and starter active time, additional bulk fermentation and overnight proofing)
  • Cook Time: 45-50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/dill-pickle-sourdough-bread-recipe/