Description
A unique and flavorful sourdough bread infused with the tangy taste of dill pickles and fresh dill.
Ingredients
Scale
- 50 grams active sourdough starter
- 260 grams filtered water, around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles
- 1 1/2 tablespoons finely chopped fresh dill
Instructions
- In a large bowl, mix starter, water, and brine with a fork until starter is dispersed. Add flours, mixing with a spatula first, then switching to mixing with your hand until a shaggy dough is formed, so that flour is not visible.
- Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes.
- Work the salt into the dough, kneading it strongly with your hands for two minutes. Then perform your 1st set of stretch and folds. Let dough rest for 30 minutes, covered.
- After the 30 minute rest, sprinkle the pickles and fresh dill evenly on top of the dough, encasing the mix-ins into the dough during the next stretch and fold.
- Perform 2 more sets of rests and stretch and fold, waiting the 30 minutes in between each, for a total of 4 stretch and fold sequences.
- Let the dough bulk ferment on your counter until just short of doubling, about 4 hours at 74 degrees F.
- Once the dough has risen, gently move it out onto a floured work surface and let it rest for 10-15 minutes before shaping.
- Shape the dough and place it seam side up in a flour dusted, linen lined banneton, cover and let rise for a final time.
- The final rise can happen in the fridge overnight or at room temperature for about 1 1/2 hours.
- Preheat the oven with the dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
- Place dough on parchment paper into the dutch oven, cover, and bake for 25 minutes. Then remove the cover, turn oven down to 435 degrees F and bake for an additional 20 minutes.
- Allow to cool for one hour before slicing.
Notes
- Pat the chopped dill pickles with a paper towel to remove excess moisture before adding them to the dough.
- Final rise can be done up to 12 hours in the refrigerator.
- For best results, wait one hour before slicing to avoid gummy bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg