Description
This Tangy Dill Pickle Sourdough Bread combines the classic tang of sourdough with the bright zestiness of dill pickles and fresh dill, resulting in a flavorful artisan loaf perfect for sandwiches or toast. The bread features a chewy crust, open crumb, and a unique savory flavor profile that pickle lovers and sourdough enthusiasts alike will appreciate.
Ingredients
Scale
Starter Mixture
- 50 grams active sourdough starter
- 260 grams filtered water (warmed to 85°F)
- 30 grams dill pickle brine
Dry Ingredients
- 375 grams organic white bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
Add-ins
- 80 grams diced dill pickles (patted dry)
- 1.5 tablespoons fresh dill, finely chopped
Instructions
- Mix Starter and Liquids: In a mixing bowl, combine the active sourdough starter, warmed water, and dill pickle brine. Stir thoroughly until well incorporated to create a uniform liquid base for the dough.
- Add Flours and Salt: Gradually add the organic white bread flour, whole wheat flour, and fine sea salt into the starter mixture. Mix until a shaggy dough forms, ensuring all flour is hydrated but without overworking the dough at this stage.
- Incorporate Pickles and Dill: Gently fold in the diced dill pickles and freshly chopped dill into the dough. Make sure the add-ins are evenly distributed throughout the dough for consistent flavor in every bite.
- Bulk Fermentation: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for approximately 3 hours. During this period, perform a series of stretch and folds every hour to develop gluten strength until the dough doubles in size.
- Pre-shape and Bench Rest: Transfer the dough onto a floured surface and shape it loosely into a round. Allow it to rest uncovered for 20 minutes to relax the gluten before final shaping.
- Final Shaping and Proofing: Shape the dough into a tight loaf and place it seam-side up in a well-floured proofing basket (banneton). Proof the dough for 1 hour while preheating the oven to 450°F (232°C).
- Bake the Bread: Transfer the proofed dough to a preheated baking vessel or stone and bake for 40 to 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped at the bottom, indicating thorough baking.
Notes
- Ensure pickles are patted dry to prevent excess moisture weakening the dough structure.
- Warm the water to about 85°F to create an optimal environment for yeast activity but avoid temperatures above 90°F to protect the starter.
- Stretch and folds help develop gluten without kneading; be gentle to preserve dough integrity.
- Use a banneton proofing basket for better shape and crust texture.
- Allow bread to cool completely before slicing to maintain crumb structure.
