This Dill Pickle Sourdough Bread is a tasty twist on traditional bread! Made with fresh dill and zesty pickle juice, it’s super flavorful and perfect for sandwiches or snacking.
Let’s face it, who doesn’t love a little crunch in their bread? I like to enjoy it toasted with some butter or even as a fun side with my favorite meals. Yum! 😋
Key Ingredients & Substitutions
Bread Flour: This gives the bread structure and chewiness. If you don’t have bread flour, you can use all-purpose flour, but the texture might be a bit lighter.
Dill Pickle Juice: It adds a unique tang and flavor. You can swap it with other pickle juices or even lemon juice if that’s what you have on hand.
Dill Pickles: Use your favorite type—sour, dill, or even spicy pickles can change the flavor profile! If you prefer, chopped olives or roasted red peppers would work as a fun substitute.
Fresh Dill: Fresh dill gives a pop of flavor. If you don’t have fresh, dried dill works too, but use less as it’s more concentrated.
How Do I Get the Perfect Texture When Shaping the Dough?
Shaping is crucial for creating a nice, round loaf that holds its structure. Here’s how to do it right:
- After the bulk fermentation, gently turn the dough onto a floured surface to avoid tearing.
- To shape, fold each edge to the center, making a round shape and pulling the surface taut.
- Grab the dough from the edges and pull it towards the center repeatedly to build tension.
- Let it rest 10-15 minutes if it feels too elastic before the final shaping.
Practice makes perfect! Don’t worry if it doesn’t look perfect the first time. Just keep trying, and you’ll see improvement!
How to Make Flavorful Dill Pickle Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour (about 4 cups)
- 350g lukewarm water (about 1 ½ cups)
- 100g active sourdough starter (fed and bubbly)
- 10g salt (about 2 tsp)
- 3 tbsp dill pickle juice
- 1 cup chopped dill pickles (well drained and patted dry)
- 2 tbsp fresh dill, finely chopped
- Cornmeal or flour for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and around 4-5 hours for bulk fermentation. You will also need to account for proofing time (2-4 hours or overnight) and at least 40-50 minutes to bake. Overall, allow a full day to make the bread, but most of that time is hands-off. You’ll love the wonderful smells while it bakes!
Step-by-Step Instructions:
1. Prepare the Levain:
If you don’t have an active sourdough starter ready to go, mix 50g of your starter with equal parts flour and water (around 50g each). Let it sit at room temperature for about 4-6 hours until bubbly and active.
2. Mix the Dough:
In a large mixing bowl, combine the bread flour, lukewarm water, sourdough starter, and dill pickle juice. Stir everything together until no dry flour remains. Cover the bowl with a cloth or plastic wrap and let it rest for 30 minutes. This step is called autolyse and helps hydrate the flour.
3. Add Salt and Mix:
After the rest, sprinkle the salt over the dough. Mix by folding the dough over itself in the bowl until the salt is fully incorporated. This should take a couple of minutes.
4. Add Pickles and Dill:
Gently fold in the chopped dill pickles and fresh dill to ensure they are evenly distributed. Be careful not to crush the pickles!
5. Bulk Fermentation:
Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for about 4-5 hours. During the first 2 hours, perform stretch and folds every 30 minutes. To do this, reach under the dough, gently stretch it upward, and fold it over the top.
6. Shape the Dough:
Once the dough has risen nicely, turn it out onto a lightly floured surface. Shape it into a round boule by folding the edges towards the center and creating surface tension with your hands.
7. Proof:
Place the dough seam-side up in a floured banneton or a bowl lined with a floured kitchen towel. Cover it and let proof for 2-4 hours at room temperature, or overnight in the refrigerator for a more complex flavor.
8. Preheat the Oven:
About 30 minutes before baking, place a Dutch oven or heavy pot (with a lid) in the oven and preheat to 475°F (245°C).
9. Score and Bake:
Turn the dough onto a piece of parchment paper. With a sharp knife or razor blade, gently score the top of the dough to allow it to expand while baking. Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place it into the pot. Cover with the lid and bake for 20 minutes.
10. Finish Baking:
After 20 minutes, remove the lid and continue baking for an additional 20-25 minutes, or until the crust is deeply golden and crisp.
11. Cool:
Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This will help the interior set properly and give you that perfect crumb.
This delightful sourdough bread has a crispy crust and a soft crumb, packed with a tangy dill pickle flavor and fresh herb notes. It’s perfect for sandwiches or just enjoying on its own with butter. Happy baking!
Can I Use Store-Bought Pickles Instead of Homemade?
Absolutely! Just make sure to drain and pat them dry to avoid adding extra moisture to the dough. Any kind of dill pickles will work well, so choose your favorite!
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising well, the starter may not have been active enough. Make sure your starter is bubbly and fed within the last 4-6 hours. If it’s too cold, consider placing the dough in a warmer spot, like near a preheated oven (turned off) or on top of a refrigerator.
Can I Freeze This Bread?
Yes! Once completely cooled, wrap the bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature or reheat slices in the toaster for a crispy texture.
What Do I Do If I Don’t Have a Dutch Oven?
If you don’t have a Dutch oven, you can use a baking stone or a heavy baking sheet. Simply place a shallow pan with water at the bottom of the oven to create steam during baking, which helps in achieving a crispy crust!
