Nothing compares to the delightful burst of flavor in this Tangy Dill Pickle Sourdough Bread Recipe. It’s a uniquely tangy, slightly sour loaf bursting with bits of crisp dill pickles and fragrant fresh dill that add marvelous texture and personality to every bite. This bread strikes a perfect balance between the familiar rustic tang of classic sourdough and a playful pickle zing that will have you slicing more before you know it. Whether you’re a sourdough fan looking to try something different or a pickle admirer eager to explore new flavors, this loaf will quickly become a cherished favorite right from your own oven.
Ingredients You’ll Need
The magic behind this bread comes from a few simple but crucial ingredients, each selected to build that perfect flavor, texture, and aroma. Every element contributes to the loaf’s vibrant character, ensuring a tangy yet well-rounded sourdough experience.
- Active sourdough starter: The heart of the bread, responsible for natural fermentation and that signature sour flavor.
- Filtered water (warmed to 85°F): Hydrates the flour and creates the perfect environment for fermentation.
- Dill pickle brine: Adds subtle tang and depth of flavor, enhancing the pickle notes throughout the bread.
- Organic white bread flour: Provides structure and lightness to keep the crumb tender yet resilient.
- Whole wheat flour: Adds nuttiness and wholesome complexity to the overall flavor.
- Fine sea salt: Balances the flavors and tightens the gluten network for chewiness.
- Diced dill pickles (patted dry): Crisp little flavor bursts packed inside the bread for texture and zest.
- Fresh dill, finely chopped: Offers fresh herbal notes that brighten the overall taste and complement the pickles beautifully.
How to Make Tangy Dill Pickle Sourdough Bread Recipe
Step 1: Mix the Wet Ingredients
Start by combining your active sourdough starter, the warmed filtered water, and tangy dill pickle brine in a mixing bowl. Mixing these wet ingredients well jumpstarts the fermentation and infuses your dough with that unique pickle tang that sets this bread apart.
Step 2: Incorporate the Flours and Salt
Gradually add the organic white bread flour and whole wheat flour into the wet mixture, followed by the fine sea salt. Stir carefully until a shaggy dough forms; it should look rough and lumpy but hold together. This stage builds the foundation of your bread’s texture and structure.
Step 3: Fold in Pickles and Dill
Delicately fold the diced dill pickles and fresh dill into the dough, ensuring they’re evenly distributed without smashing the pickles. This step is essential for those delightful bursts of pickle flavor and fresh herb undertones in every slice.
Step 4: First Rise with Stretch and Fold
Cover the dough and place it in a warm spot to rise for approximately 3 hours. Every hour, perform a gentle stretch and fold to strengthen the gluten network and promote an even crumb texture. By the end of this period, your dough should feel airy and have roughly doubled in size.
Step 5: Shape and Rest
Turn your dough onto a floured surface and shape it into a rough loaf. Let it rest uncovered for 20 minutes. This rest period relaxes the gluten, making the final shaping smoother and the crumb lighter.
Step 6: Final Proof and Oven Prep
After shaping, place the dough seam-side up into a proofing basket to maintain its form, then let it proof at room temperature for about an hour. Meanwhile, preheat your oven to 450°F, ensuring a hot environment that encourages a crisp, golden crust.
Step 7: Bake to Perfection
Transfer the loaf to a baking stone or sheet and bake for 40 to 45 minutes. Your bread is ready when it boasts a deep golden crust and sounds hollow when tapped on the bottom. The vibrant aroma of dill and pickles will greet you, signaling a loaf worth savoring.
How to Serve Tangy Dill Pickle Sourdough Bread Recipe
Garnishes
Consider topping your warm slices with a light spread of herb butter or cream cheese to balance the tanginess with creamy richness. A sprinkle of freshly cracked pepper or a few extra fresh dill fronds on top accentuates the herbal brightness and enhances the visual appeal.
Side Dishes
This bread pairs wonderfully with a variety of sides. Think sharp cheddar cheese, a bowl of hearty tomato soup, or even a fresh garden salad dressed lightly with lemon vinaigrette. The tangy notes complement creamy and acidic dishes incredibly well.
Creative Ways to Present
Try making mini sandwiches by slicing the bread thinly and filling with smoked salmon and dill cream cheese for an elegant appetizer. You can also toast slices and top with avocado and pickled onions for an exciting twist on classic toast.
Make Ahead and Storage
Storing Leftovers
To keep your Tangy Dill Pickle Sourdough Bread Recipe fresh, store it in a paper bag at room temperature for up to two days. This helps maintain its crust texture while keeping the crumb moist.
Freezing
If you want to enjoy this bread later, slice it and freeze in an airtight container or resealable bag. This locks in the flavor and freshness, allowing you to toast slices straight from the freezer whenever a craving hits.
Reheating
Reheat slices in a toaster or oven at 350°F for a few minutes until crisp and warm. This refreshes the crust and revives the aromatic pickle and dill notes perfectly.
FAQs
Can I use regular pickle juice instead of dill pickle brine?
Yes, but be sure it’s dill pickle juice specifically, as it contains the essential herbs and vinegar needed to achieve the classic pickle tang and aroma in the bread.
How important is the sourdough starter’s activity level?
Very important! A lively and bubbly sourdough starter ensures good fermentation, proper rise, and that signature tang that balances beautifully with the pickle flavors.
Can I substitute fresh dill with dried dill?
While fresh dill offers brighter, more vibrant notes, dried dill can be used in a pinch. Use about one-third the amount and add it during the mixing stage for the best infusion.
What is the best way to dice the pickles without adding extra moisture?
After dicing, pat the pickles dry gently with paper towels to remove excess moisture. This prevents soggy dough and helps maintain your loaf’s perfect texture.
Can I make this recipe gluten-free?
This recipe relies heavily on gluten development, so gluten-free adaptations would require a different flour blend and techniques, which might not deliver the same sourdough texture and flavor profile.
Final Thoughts
There’s something wonderfully satisfying about baking your own Tangy Dill Pickle Sourdough Bread Recipe, filling your kitchen with irresistible aromas and ending up with a loaf that’s truly one-of-a-kind. I encourage you to dive in and make this flavorful adventure your own—your taste buds will thank you, and you might just find yourself sharing this special bread with everyone you love.
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Tangy Dill Pickle Sourdough Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 4 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tangy Dill Pickle Sourdough Bread combines the unique flavors of dill pickle brine and fresh dill with a classic sourdough base for a flavorful, aromatic loaf. Perfectly chewy with a crispy crust, this bread offers a tangy twist that pairs wonderfully with sandwiches, cheese, or enjoyed on its own.
Ingredients
Sourdough 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
Flavor 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 pickle brine. Stir until well combined to create a flavorful liquid base for the dough.
- Add and Combine Flours and Salt: Gradually incorporate the organic white bread flour, whole wheat flour, and fine sea salt into the liquid mixture. Mix until a shaggy dough forms, ensuring the ingredients are fully integrated.
- Incorporate Pickles and Dill: Fold the diced dill pickles and fresh dill gently into the dough, distributing them evenly without breaking up the pickles too much.
- Bulk Fermentation: Cover the dough and let it rise in a warm place for about 3 hours. Perform stretch and folds every hour to develop gluten strength until the dough has doubled in size.
- Pre-shaping and Resting: On a floured surface, shape the dough into a loose round and let it rest for 20 minutes. This resting period relaxes the gluten for easier final shaping.
- Final Shaping and Proofing: Shape the loaf as desired and place it seam-side up in a proofing basket. Allow it to proof for another hour. Meanwhile, preheat the oven to 450°F to ensure it is hot enough for baking.
- Baking: Transfer the proofed loaf to the oven and bake for 40 to 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped, indicating it is fully baked.
Notes
- Ensure the dill pickles are well-patted dry to prevent excess moisture in the dough.
- Using filtered water can improve fermentation by eliminating chlorine and other impurities.
- Stretch and fold technique strengthens dough without heavy kneading.
- For a crisper crust, place a pan of water in the oven during baking to create steam.
- Let the bread cool completely before slicing to maintain texture and prevent gummy crumb.
