Pickle Dill Sourdough Bread Recipe

Introduction

Discover the unique flavor of pickle sourdough bread, a delightful twist on classic sourdough with the tangy crunch of dill pickles. This recipe combines aromatic dill, garlic, and sourdough tang to create a loaf that’s perfect for sandwiches or as a savory snack.

Ingredients

• 1 ⅓ cups (315 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter
• 4 cups (480 grams) bread flour
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 teaspoon garlic powder (or 3-4 cloves raw garlic, minced)
• ½ cup (70 grams) dill pickles, chopped
• Rice flour (for dusting proofing basket)
• 2 ice cubes (for steam)

Instructions

1. Step 1: Feed your sourdough starter 6-12 hours before making the dough. It should be bubbly, active, and doubled in size. The rise time varies with temperature: about 6 hours at 75℉ or 12 hours at 65-68℉.
2. Step 2: In a large bowl, whisk together warm water and sourdough starter until combined. Add bread flour, salt, dill, and garlic powder; stir until no dry flour remains. Cover and rest the dough for 20 minutes.
3. Step 3: Wet your hands lightly to prevent sticking. Flatten the dough in the bowl, sprinkle ¼ of the chopped pickles in the center, then perform a stretch-and-fold by pulling one side of the dough upward and folding it over. Rotate the bowl 90°, add another ¼ of pickles, and repeat until all pickles are incorporated. Shape dough into a rough ball, seam-side down. Cover and rest 20 minutes.
4. Step 4: Repeat the stretch-and-fold process three more times, resting 20 minutes between each.
5. Step 5: Cover the dough and let it rise until nearly doubled and slightly jiggly with fermentation bubbles, 4-12 hours depending on conditions.
6. Step 6: Turn the dough onto a floured surface and stretch into a rectangle. Fold both long sides toward the center, then fold the short sides inward. Flip seam-side down, shape gently into a round ball, cover, and rest 15 minutes.
7. Step 7: Flip dough seam-side up and stretch into a rectangle again. Shape into a round ball for bowl proofing or fold into a batard shape by folding short edges to the center and rolling into a log, sealing the seam and ends.
8. Step 8: Dust a proofing basket with rice flour and transfer the dough seam-side up. Cover and refrigerate overnight (12-16 hours) for cold proofing.
9. Step 9: Preheat oven to 450°F with a lidded Dutch oven inside. Heat the Dutch oven for 30-60 minutes after reaching temperature.
10. Step 10: Turn dough onto a bread sling or parchment paper. Score the top with a sharp knife or lame. Place 2 ice cubes in the Dutch oven for steam, then transfer dough carefully into the hot Dutch oven. Cover with the lid.
11. Step 11: Bake covered for 40 minutes at 450°F. Remove the lid and bake another 5-10 minutes for a golden crust.
12. Step 12: Remove bread from Dutch oven and cool on a wire rack for 2-4 hours before slicing and serving.

Tips & Variations

• Use fresh dill instead of dried for a brighter, fresher flavor.
• For a stronger garlic taste, substitute garlic powder with minced raw garlic.
• Adjust pickle quantity based on your preference for tanginess and crunch.
• If you don’t have a Dutch oven, bake on a preheated baking stone and place a pan of water in the oven for steam.

Storage

Store the cooled pickle sourdough bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw slices at room temperature. Reheat in a toaster or oven to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

While bread flour gives the best structure and crust, you can substitute all-purpose flour but expect a slightly softer crumb and less rise.

Do I need to feed the sourdough starter before making this bread?

Yes, feeding your starter 6-12 hours before baking ensures it’s active and bubbly, which is crucial for good fermentation and rise.

Pickle Dill Sourdough Bread Recipe

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★★★★★

4.7 from 55 reviews

This Pickle Sourdough Bread recipe combines the tangy flavors of sourdough with the zesty crunch of dill pickles, enhanced by garlic and dill herbs. The bread features a chewy crust with a moist, flavorful crumb, thanks to the careful fermentation and cold proofing techniques. It’s baked using a Dutch oven to create a perfect crust with steam, making it an irresistible artisan loaf perfect for sandwiches or snacking.

• Author: Grace
• Prep Time: 30 minutes (plus starter feeding and bulk fermentation time)
• Cook Time: 45-50 minutes
• Total Time: 18-24 hours (including overnight cold proof and fermentation)
• Yield: 1 loaf (approximately 1.5 to 2 pounds) 1x
• Category: Bread
• Method: Baking
• Cuisine: American, Artisan Bread
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ⅓ cups (315 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter
• 4 cups (480 grams) bread flour
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 teaspoon garlic powder (or 3–4 cloves raw garlic, minced)
• ½ cup (70 grams) dill pickles (chopped)

Other Ingredients

• Rice flour (for dusting proofing basket)
• 2 ice cubes (for steam during baking)

Instructions

1. Feed sourdough starter: Feed your sourdough starter 6-12 hours before mixing the dough so it becomes bubbly, active, and doubles in size. This timing depends on your kitchen temperature, with faster rise in warmer environments.
2. Mix dough: Whisk warm water and starter until dissolved. Add flour, salt, dill, and garlic powder, stirring until there is no dry flour left. Cover and rest for 20 minutes.
3. Stretch and folds with pickles: Wet hands to prevent sticking. Flatten the dough, add a quarter of chopped pickles, then stretch and fold the dough over them. Rotate and repeat until pickles are fully incorporated. Shape into a ball and rest covered for 20 minutes. Repeat the stretch-and-fold three more times with 20-minute rests.
4. Bulk fermentation: Cover and let dough rise until nearly doubled and bubbly, anywhere from 4-12 hours depending on environment. Use a container for easier monitoring.
5. Pre-shape the dough: On a floured surface, stretch dough into a rectangle and fold like a letter. Flip seam-side down and shape into a round ball. Rest covered for 15 minutes.
6. Shape the dough: Flip seam-side up, stretch rectangle again, then fold edges and roll into a tight log if making a batard shape. Pinch seams and ends to seal.
7. Cold proof overnight: Dust proofing basket with rice flour and transfer shaped dough seam-side up. Cover and refrigerate 12-16 hours for the cold proof.
8. Preheat oven and Dutch oven: Place a lidded Dutch oven in the oven and preheat to 450°F. Heat the Dutch oven for 30-60 minutes after oven reaches temperature.
9. Score the dough: Turn dough onto a bread sling or parchment paper. Score the top with a lame or sharp knife. Place 2 ice cubes in the hot Dutch oven for steam and quickly transfer the dough inside, covering with the lid.
10. Bake the bread: Bake covered at 450°F for 40 minutes to trap steam. Remove lid and bake an additional 5-10 minutes until crust is deep golden and crispy.
11. Cool and serve: Remove bread from Dutch oven and cool on a wire rack for 2-4 hours before slicing to set the crumb and ensure best texture.

Notes

• Feeding the sourdough starter well ahead is crucial to get a strong rise and good flavor.
• Using a Dutch oven traps steam, which is key for a crispy crust and open crumb.
• Cold proofing overnight enhances flavor and dough strength.
• Adjust the garlic and dill amounts to taste, especially if using fresh herbs or raw garlic instead of powder.
• Letting the bread cool fully before slicing prevents it from becoming gummy inside.
• Rice flour dusting prevents sticking in the proofing basket without burning on the crust.

Keywords: sourdough bread, pickle bread, dill bread, garlic bread, artisan bread, homemade sourdough, fermented bread