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Tangy Dill Pickle Sourdough Bread Recipe

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★★★★★

4.5 from 722 reviews

This Tangy Dill Pickle Sourdough Bread combines the classic tang of sourdough with the bright, zesty flavors of dill pickles and fresh dill. Incorporating pickle brine and chopped dill pickles into the dough creates a unique savory loaf with a crisp crust and a moist, flavorful crumb. Perfect for sandwich lovers or as a standout side, this bread offers a delightful twist on traditional sourdough.

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

Add-ins

  • 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, mix your active sourdough starter, warmed filtered water, and pickle brine using a fork until the starter is evenly dispersed. Add the white bread flour and whole wheat flour gradually, first with a spatula then using your hand, until a shaggy dough forms with no dry flour visible. Sprinkle the sea salt evenly over the dough, then cover the bowl with a damp cloth. Let the dough rest for 40 minutes to allow the flour to hydrate.
  2. Knead and Incorporate Salt: After the initial rest, knead the dough by hand vigorously for about two minutes to fully incorporate the salt into the dough. Perform the first stretch and fold by gently grabbing a portion of the dough, stretching it upwards, and folding it over itself. Cover the dough again and let it rest for 30 minutes.
  3. Add Flavorings and Continue Stretch and Fold: Sprinkle the diced dill pickles and finely chopped fresh dill evenly over the dough, making sure to reach the edges of the bowl. Perform another stretch and fold to incorporate the pickles and dill 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, for a total of four stretch and fold actions. These steps help develop the dough’s gluten structure and evenly distribute the mix-ins.
  5. Bulk Fermentation and Shaping: Allow the dough to bulk ferment at room temperature (around 74°F) covered with a damp cloth until it has risen about 75%, which typically takes about 4 hours. The dough should appear glossy with a few bubbles visible under the surface and be slightly less than doubled in size. Turn the dough gently onto a floured work surface and let it rest for 10–15 minutes. Shape the dough according to your preference, then place it seam-side up into a flour-dusted, linen-lined banneton. Cover with a shower cap or damp cloth for the final proof.
  6. Final Proof and Baking: The final proof can be done overnight in the refrigerator for up to 12 hours to improve scoring ease and shape retention, or left at room temperature for about 1 1/2 hours. Preheat your oven to 450°F with a Dutch oven inside. When ready, place parchment paper over the dough, invert it so the seam side is down, and score the top with cuts at least half an inch deep to allow steam to escape during baking. Transfer the dough on parchment into the hot Dutch oven and cover. Bake for 25 minutes at 450°F, then uncover, reduce the oven temperature to 435°F, and bake another 20 minutes until the crust is deeply golden and crisp.
  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. Cooling helps set the crumb and prevents gumminess from trapped steam inside.

Notes

  • Use fresh, active sourdough starter for best rise and flavor development.
  • Ensure diced pickles are well-patted dry to prevent excess moisture in the dough.
  • Room temperature for fermentation is approximately 74°F; adjustments may be needed if warmer or cooler.
  • Scoring deeply (at least 1/2 inch) helps control oven spring and prevents bursting.
  • Final proof in the fridge enhances the crust and flavor but can be substituted with room temperature proof for convenience.
  • Allow bread to cool fully before slicing to maintain optimal crumb texture.

Keywords: sourdough bread, dill pickle bread, tangy sourdough, homemade bread, savory sourdough, dill bread

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