Pickle Sourdough Bread
This Dill Pickle Sourdough Bread is packed with savory inclusions like crunchy chopped pickles, garlic, and dill. Perfect for beginners, it’s a unique twist on classic sourdough that makes a delicious bread for sandwiches.
Servings 12 slices
Calories 165kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
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 measure by weight or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table 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
- Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size. The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
- In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved. Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining. Cover the bowl and let the dough rest for 20 minutes.1 ⅓ cups (315 grams) warm water, 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, 1 teaspoon garlic powder
- Lightly wet your hands to prevent the dough from sticking. Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over. Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let rest for 20 minutes. Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.½ cup (70 grams) dill pickles
- Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles. This can take anywhere from 4-12 hours depending on your kitchen and starter. Optionally, use a straight-sided container to more easily track the dough’s progress.
- Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward. Flip the dough seam-side down on the counter. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
- Flip the dough seam-side up again and gently stretch it into a rectangle again. If you're using a bowl or banneton, repeat the shaping process above. For a batard-shaped loaf, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
- Dust your proofing basket generously with rice flour and transfer the dough seam-side up into the basket. Cover and refrigerate overnight (12-16 hours) for the cold proof.Rice flour
- The next day, place a lidded Dutch oven inside the oven and preheat to 450°F. Let the Dutch oven heat for 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a bread sling or parchment paper. Score the top of the dough as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Then, quickly transfer the dough into the hot Dutch oven using the sling or parchment paper. Cover with the lid to trap the steam inside.2 ice cubes
- Bake at 450°F for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes to achieve your desired crust color.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Adding pickle brine. You can replace 1-2 teaspoons of water with pickle brine, but keep in mind that its acidity may affect fermentation. I found that sticking with water works best for this recipe because some brine already gets into the dough from the chopped pickles.
- Storage: Store in a bread box or an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 32.5g | Protein: 6.5g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 368mg | Potassium: 62mg | Fiber: 1g | Calcium: 11mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
