Introduction

This dill and pickle sourdough bread offers a unique twist on classic sourdough with tangy flavors from brine and fresh herbs. Its golden crust and chewy crumb make it a delightful treat for any sandwich or snack. Let’s dive into this flavorful homemade bread recipe.

A loaf of round bread rests on a white wooden cutting board atop a white marbled surface. The bread has a golden brown crust with a deep split down the middle, revealing a light beige, airy inside. The crust is dusted with white flour and dotted with dark green pumpkin seeds scattered evenly across its top and sides. Small fresh herb sprigs lie beside the board, and a soft pink cloth is partly visible in the foreground, creating a warm, fresh look. In the background, a white pot with small white flowers adds a light, natural touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50 grams active sourdough starter
260 grams filtered water, warmed to about 85°F
30 grams brine from dill pickles
375 grams organic white bread flour
35 grams whole wheat flour
7 grams fine sea salt
80 grams diced dill pickles (patted dry with paper towel)
1 1/2 tablespoons fresh dill, finely chopped

Instructions

Step 1: In a large bowl, mix the sourdough starter, warm water, and pickle brine with a fork until the starter is well dispersed. Add both flours and mix initially with a spatula, then by hand, until a shaggy dough forms with no dry flour visible. Sprinkle salt on top, cover the bowl with a damp cloth, and let it rest for 40 minutes.
Step 2: After resting, knead the dough vigorously by hand for two minutes to incorporate the salt. Perform the first stretch and fold by grabbing a portion of the dough, stretching it upwards, and folding it over itself. Cover and let rest for 30 minutes.
Step 3: Sprinkle the diced pickles and fresh dill evenly over the dough, reaching the edges of the bowl. Perform another stretch and fold to distribute the flavorings, then cover and rest for 30 minutes.
Step 4: Repeat the stretch and fold sequence followed by 30-minute rests two more times, completing a total of four stretch and fold cycles to develop the dough’s structure.
Step 5: Allow the dough to bulk ferment, covered with a damp cloth, on your counter until it rises about 75%, approximately 4 hours at 74°F. When slightly less than doubled, glossy, and bubbly, gently transfer to a floured surface and rest 10-15 minutes. Shape the dough as desired, place it seam-side up in a flour-dusted, linen-lined banneton, cover, and allow the final rise.
Step 6: For the final proof, either refrigerate overnight up to 12 hours or leave on the counter for about 1 1/2 hours until puffy. Preheat your oven to 450°F with a Dutch oven inside. Turn the dough onto parchment, seam side down, score the surface at least ½ inch deep, place inside the Dutch oven, cover, and bake 25 minutes. Remove the lid, reduce temperature to 435°F, and bake another 20 minutes until golden and crackly.
Step 7: Let the bread cool completely for at least one hour before slicing to ensure the best texture and avoid gumminess from steam.

Tips & Variations

Pat pickles dry thoroughly to prevent excess moisture which can weaken the dough.
For a milder dill flavor, reduce fresh dill to 1 teaspoon or substitute with dried dill.
Use a banneton or bowl lined with a well-floured linen cloth to prevent sticking and support shape.
If you don’t have a Dutch oven, bake on a preheated baking stone with a tray of water to create steam.

Storage

Store the bread in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to 3 days to maintain crust crispness. For longer storage, freeze tightly wrapped slices and toast them when needed. To refresh crust crispness after storing, reheat in a preheated oven at 350°F for 10 minutes.

How to Serve

A close-up view of three slices of rustic white bread, stacked slightly overlapping on a round wooden board. The top slice shows a light golden crust with an airy, soft white inside that has small holes and is dotted with green flecks of herbs and drops of olive oil. In the background, there is a small white bowl holding a square of pale yellow butter topped with a sprig of fresh green dill. The scene rests on a white marbled surface with a white cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickle brine from other types of pickles?

Yes, you can experiment with different pickle brines, but dill pickle brine complements the fresh dill and sourdough flavor best. Avoid overly sweet brines for this recipe.

What if my dough doesn’t rise enough during bulk fermentation?

Dough rise depends on temperature and starter activity. If your kitchen is cool, allow more time for fermentation or try proofing in a warmer spot. Make sure your sourdough starter is active and bubbly before starting.