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Sourdough Bread Recipe

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★★★★★

4.8 from 122 reviews

This unique sourdough bread recipe incorporates diced dill pickles and fresh dill for a flavorful twist on traditional bread. Featuring a tangy pickle brine in the dough, combined with a careful stretch-and-fold technique and slow fermentation, this loaf yields a crusty, golden exterior with a moist, tender crumb infused with bright herbaceous and tangy pickle notes.

Ingredients

Scale

Starter and Liquids

  • 50 grams active sourdough starter
  • 260 grams filtered water, warmed to about 85°F
  • 30 grams brine from dill pickles

Flours and Salt

  • 375 grams organic white bread flour
  • 35 grams whole wheat flour
  • 7 grams fine sea salt

Flavorings

  • 80 grams diced dill pickles (patted dry with paper towel to remove extra moisture)
  • 1 1/2 tablespoons fresh dill, finely chopped

Instructions

  1. Mix and Initial Rest: In a large bowl, combine your active sourdough starter, warmed filtered water, and pickle brine. Use a fork to disperse the starter thoroughly. Add the white bread flour and whole wheat flour, initially stirring with a spatula then mixing by hand until a shaggy dough forms with no dry flour visible. Sprinkle the salt evenly over the dough, cover the bowl with a damp cloth, and let it rest for 40 minutes to hydrate and begin gluten development.
  2. Knead and Incorporate Salt: After resting, knead the dough vigorously by hand for two minutes to fully incorporate the salt. Then perform the first stretch and fold by grabbing a portion of dough, stretching it upwards, and folding it over itself. Cover the bowl again and rest the dough for 30 minutes to strengthen the gluten network.
  3. Add Flavorings and Continue Stretch and Fold: Sprinkle the diced pickles and finely chopped fresh dill evenly over the dough, making sure to reach the edges of the bowl. Perform another stretch and fold sequence to integrate the flavorings thoroughly into the dough. Cover and let rest for another 30 minutes.
  4. Complete Stretch and Fold Sequences: Repeat two more cycles of 30-minute rests followed by stretch and fold sequences, totaling four in all. These steps build the dough’s structure and elasticity needed for a good rise and open crumb.
  5. Bulk Fermentation and Shaping: After the final stretch and fold, cover the dough with a damp cloth and allow it to bulk ferment on the counter at about 74°F until it has increased by approximately 75%, which should take around 4 hours. The dough should be glossy and have a few bubbles visible beneath the surface but not quite doubled. Gently transfer it onto a floured surface and let it rest 10-15 minutes. Shape the dough to your preference and place it seam-side up into a flour-dusted, linen-lined banneton. Cover with a shower cap or damp cloth and allow the final proof.
  6. Final Proof and Baking: The final proof can be done overnight in the refrigerator for up to 12 hours, which helps ease scoring and maintain shape, or on the counter for about 1 1/2 hours until the dough is puffy and risen slightly. Preheat your oven to 450°F with a Dutch oven inside. Place a piece of parchment over the dough, flip it out seam-side down, and score the top at least 1/2 inch deep to allow gases to escape during baking. Transfer the dough on the parchment into the heated Dutch oven, cover, and bake at 450°F for 25 minutes. Remove the lid, reduce the oven temperature to 435°F, and bake for another 20 minutes until the crust is golden brown and crackly.
  7. Cooling: Remove the bread from the oven and allow it to cool completely on a wire rack for at least one hour before slicing. This resting time ensures the crumb sets properly and prevents gumminess from residual steam. Enjoy your homemade dill and pickle sourdough bread!

Notes

  • Ensure your sourdough starter is active and bubbly for best fermentation results.
  • Warming the water to about 85°F helps kickstart fermentation without killing the wild yeast.
  • Pat dry the diced pickles before adding to prevent excess moisture in the dough which can weaken the gluten.
  • Using a Dutch oven traps steam during baking, essential for crust development.
  • Final proofing in the fridge overnight enhances flavor depth and makes scoring easier.
  • Let the bread cool completely before slicing to maintain ideal texture.
  • Adjust proofing times according to ambient temperature; warmer climates require less time and cooler climates more.

Keywords: sourdough bread, dill pickle bread, homemade bread, fermented bread, bread baking, sourdough starter, artisan bread

Find it online: https://liamjayne.com/sourdough-bread-recipe/