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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.

Ingredients

Scale

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

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