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Tangy Dill Pickle Sourdough Bread Recipe

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★★★★★

4.5 from 460 reviews

This Tangy Dill Pickle Sourdough Bread is a flavorful twist on classic sourdough, featuring the tang of dill pickles and fresh dill herb. Perfect for sandwiches, grilled cheese, or alongside soups, this bread uses active sourdough starter, pickle brine, and diced pickles to provide a unique, savory loaf with a crisp, crackly crust and chewy crumb. It’s a great way to use up your sourdough starter and leftover pickles while bringing exciting new dimension to your baking routine.

Ingredients

Scale

For the Dough:

  • 50g active sourdough starter
  • 7g fine sea salt
  • 35g whole wheat flour
  • 260g filtered water (warmed to 85°F)
  • 375g white bread flour
  • 30g dill pickle brine

For the Mix-ins:

  • 1 1/2 tbsp fresh dill (finely chopped)
  • 80g diced dill pickles (patted dry)

Instructions

  1. Mix and Initial Rest: In a large bowl, combine the active sourdough starter, warm water, and dill pickle brine using a fork until the starter is fully dispersed. Add the whole wheat and bread flours and mix with a spatula, then your hand, until a shaggy dough forms with no visible dry flour. Sprinkle the sea salt on top, cover the bowl with a damp cloth, and let the dough rest for 40 minutes to begin gluten development.
  2. Knead and Incorporate Salt: After the rest, knead the dough strongly with your hands for two minutes to work in the salt evenly. Perform the first set of stretch and folds by lifting a portion of dough, stretching it upwards, and folding it over itself. Cover again and rest for 30 minutes.
  3. Add Flavorings and Continue Stretch and Folds: Sprinkle the diced dill pickles and chopped fresh dill evenly over the dough, reaching to the bowl’s edges. Perform another stretch and fold sequence to gently incorporate the mix-ins without releasing excess moisture. Rest the dough for an additional 30 minutes to allow flavors to meld and gluten to strengthen.
  4. Complete Stretch and Fold Sequences: Perform two more stretch and fold cycles, each followed by a 30-minute rest, totaling four sets. These build dough structure and help distribute ingredients evenly.
  5. Bulk Fermentation and Shaping: After the final fold, cover the dough and let it bulk ferment on the counter at approximately 74°F until it rises about 75%, around 4 hours depending on temperature. The dough should be glossy with some bubbles and slightly less than doubled in size. Gently transfer onto a floured surface and let rest 10-15 minutes. Shape into your preferred loaf shape, place seam-side up into a flour-dusted, linen-lined banneton, cover with a shower cap or damp cloth, and allow the final rise.
  6. Final Proof and Baking: The final proof can be done overnight in the fridge up to 12 hours for ease or at room temperature for about 1.5 hours until puffy. Preheat the oven to 450°F with a Dutch oven inside. Flip the dough onto parchment paper, seam side down, and score the top at least 1/2 inch deep to let gases escape. Place dough on parchment into the hot Dutch oven and cover. Bake for 25 minutes, then remove the lid, reduce temperature to 435°F and bake another 20 minutes until the crust is golden and crackly.
  7. Cooling: Remove the bread and let it cool for at least one hour on a wire rack before slicing to ensure the crumb sets perfectly and steam dissipates, avoiding gumminess.

Notes

  • Always pat pickles dry thoroughly before adding to the dough to prevent excess moisture that can negatively affect texture.
  • Use active, bubbly sourdough starter that passes the float test for best rise and crumb.
  • Incorporate pickles during the final stretch and fold to prevent them from breaking down and releasing too much liquid.
  • If using dried dill instead of fresh, reduce quantity to 1½ teaspoons; avoid dill seeds to maintain flavor.
  • Store bread wrapped in a kitchen towel or bread bag at room temperature for 4-5 days; avoid refrigeration to prevent staling.
  • Freeze slices separated by parchment paper for up to 3 months and revive frozen bread by toasting or warming in the oven with a sprinkle of water for crust crispness.

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

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