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Dill Pickle Sourdough Bread

A tangy, herby sourdough loaf infused with dill pickles, pickle juice, and fresh dill for an irresistible savory twist.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 8 hours
Servings: 12 slices
Course: Bread, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bread Dough
  • 4 cups bread flour
  • 1.5 cups active sourdough starter fed and bubbly
  • 1.25 cups warm water
  • 0.25 cup dill pickle juice
  • 1.5 tsp salt
  • 0.5 cup finely chopped dill pickles
  • 2 tbsp unsalted butter melted
  • 2 tbsp fresh dill chopped

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Wire rack

Method
 

  1. Activate sourdough starter 4–6 hours before baking until bubbly and ready.
  2. Combine starter, water, and pickle juice in a large bowl.
  3. Add flour and salt; mix into a shaggy dough.
  4. Fold in chopped dill pickles, butter, and dill weed.
  5. Let rest 30–45 minutes (autolyse).
  6. Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours.
  7. Allow bulk fermentation until dough doubles in size (4–6 hours).
  8. Shape and place in a floured banneton or lined bowl.
  9. Refrigerate overnight (8–12 hours) for cold proof.
  10. Preheat Dutch oven to 475°F (245°C). Bake covered for 25 minutes, uncovered for 20–25 minutes more.
  11. Cool on wire rack for 1 hour before slicing.

Notes

Use dill pickles for best flavor; store loaf in towel at room temperature up to 3 days.