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
Scale
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.
