Name: Dill Pickle Sourdough Bread Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-491243H32M44S
Cuisine: American
Ingredients: 180 g warm water; 150 g pickle juice; 100 g active sourdough starter; 400 g bread flour; 100 g dark rye flour; 5 g fine sea salt; 150 g dill pickles, finely diced; Flour for dusting work surfaces (preferably rice flour for final dusting)

Jump to Recipe

Introduction

Dill Pickle Sourdough Bread offers a unique tangy twist on traditional sourdough, infusing the loaf with the bright, briny flavor of pickles. This rustic bread combines the rustic charm of rye and sourdough with the zesty surprise of diced dill pickles, making it a delightful treat for sandwich lovers and bread enthusiasts alike.

A wooden cutting board holds a loaf of sliced bread with a golden-brown crust and a soft, light brown inside dotted with green olives. The loaf is cut into seven uneven slices, arranged neatly but slightly overlapping, showing the bread’s airy texture and olive pieces. Above the cutting board, a bright red pepper grinder with a sleek design sits upside down. To the right, a kitchen utensil with a wooden handle and a twisted metal whisk rests on the white marbled surface. A small brush with yellow bristles is partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 g warm water
150 g pickle juice
100 g active sourdough starter
400 g bread flour
100 g dark rye flour
5 g fine sea salt
150 g dill pickles, finely diced
Flour for dusting work surfaces
Rice flour for dusting (optional)

Instructions

Step 1: In a large bowl, combine the warm water and pickle juice. Whisk in the active sourdough starter until mostly combined.
Step 2: Add the bread flour and dark rye flour to the liquid mixture. Mix until a shaggy dough forms, then knead by hand until all flour is incorporated. Sprinkle the fine sea salt over the dough.
Step 3: Cover the bowl and let the dough rest for 45 to 60 minutes.
Step 4: Uncover the dough, wet your hands, and perform a stretch and fold by pulling one side of the dough until it stretches, then folding it over. Rotate the bowl 90 degrees and repeat this 4 times.
Step 5: Cover the bowl again and rest for 30 minutes. Meanwhile, dice the dill pickles and wrap them in paper towels to remove excess moisture.
Step 6: Add the diced pickles to the dough and perform a stretch and fold to incorporate them. Rest for another 30 minutes, then perform two more sets of stretch and folds, totaling four.
Step 7: If the pickles make the dough too wet and hard to handle, generously flour your work surface and gently knead the dough until it comes together.
Step 8: Cover the dough and set it aside in a warm place to bulk ferment for 2 hours.
Step 9: Lightly flour your work surface and turn the dough out, placing the smooth side down and sticky side up to make shaping easier.
Step 10: Fold the sides into the center, then roll the dough tightly from the bottom to form a batard, or tuck the ends under to shape a boule.
Step 11: Let the shaped dough rest covered for 20 minutes.
Step 12: Using your pinkies, place your hands under the dough and gently drag it across the surface to build surface tension without tearing it.
Step 13: Dust the top of the dough with rice flour, then flip it seam side up into a banneton. Let it prove for 2 hours.
Step 14: Cover the banneton with a reusable plastic bag and place it in the refrigerator for cold proofing. The dough will rise slowly during this time.
Step 15: Preheat your oven to 450°F (232°C) with a Dutch oven or cloche inside.
Step 16: Remove the dough from the fridge, invert it onto parchment paper, and score the top with a sharp blade or lame.
Step 17: Carefully transfer the dough on the parchment into the preheated Dutch oven. Cover and bake for 30 minutes.
Step 18: Remove the cover and bake for an additional 10 to 15 minutes until the crust is deep caramel brown and the internal temperature reaches 205–210°F (96–99°C).
Step 19: Transfer the bread to a wire rack and allow it to cool completely for at least 2 hours before slicing to ensure the best texture.

Tips & Variations

Use paper towels to absorb moisture from the pickles before adding them to prevent the dough from becoming too wet.
Experiment with different types of pickles, like spicy or bread-and-butter varieties, for unique flavor profiles.
If you don’t have a banneton, a bowl lined with a floured kitchen towel will work for proofing.
Rice flour dusting helps prevent sticking without adding too much moisture or affecting the crust color.

Storage

Store the baked bread wrapped loosely in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices directly from the freezer. Reheat in a warm oven to revive crust crispness and crumb softness.

How to Serve

A round loaf of crusty bread sits on a gold cooling rack over a white marbled surface. The bread has a golden brown, bubbly crust with a few darker toasted spots. It is decorated with a pattern of deep slashes creating leaf-like shapes on top, showing the soft light beige inside with small bits of green herbs or vegetables baked into the dough. A soft pink cloth is partially visible beneath the bread on the left side, adding a cozy touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of pickle juice?

Pickle juice provides a unique flavor and acidity that vinegar alone can’t replicate. Using vinegar may alter the taste, but you can substitute it in a pinch with a mild vinegar diluted with water.

What if my sourdough starter isn’t very active?

Make sure your starter is bubbly and has doubled in size before using. If it’s less active, extend the bulk fermentation time or give it a feed a few hours before starting your dough to boost activity.