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Tangy Dill Pickle Sourdough Bread

Tangy Dill Pickle Sourdough Bread
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Tangy Dill Pickle Sourdough Bread is a delightful and unique twist on traditional sourdough, perfect for elevating your meals. Infused with dill pickle brine and fresh dill, this bread offers a zesty flavor that pairs beautifully with a variety of dishes. Whether you’re crafting hearty sandwiches, enjoying it toasted, or serving it alongside soups, this artisan loaf will impress both family and guests alike. With its easy preparation process, even novice bakers can master the art of sourdough baking. Treat yourself to a homemade loaf that combines wholesome ingredients with an unforgettable taste.

Ingredients

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  • 50 grams active sourdough starter
  • 260 grams filtered water (warmed to 85F)
  • 30 grams dill pickle brine
  • 375 grams organic white bread flour
  • 35 grams whole wheat flour
  • 7 grams fine sea salt
  • 80 grams diced dill pickles (patted dry)
  • 1.5 tablespoons fresh dill (finely chopped)

Instructions

  1. In a mixing bowl, combine the active sourdough starter, warm water, and dill pickle brine. Mix well.
  2. Add the organic white bread flour, whole wheat flour, and fine sea salt. Stir until no dry flour remains.
  3. Gently fold in the diced dill pickles and fresh dill using a dough scraper.
  4. Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for about 4 hours, performing stretch-and-fold techniques every hour.
  5. Shape the dough into a round loaf on a lightly floured surface.
  6. Place in a floured proofing basket and let rise for an additional hour while preheating your oven to 450F.
  7. Bake for about 4045 minutes until golden brown and crusty.

Nutrition

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