Introduction

Looking to add a tangy twist to your usual sourdough routine? This Tangy Dill Pickle Sourdough Bread combines the bright flavors of dill pickles and fresh dill with classic sourdough, making a savory loaf perfect for sandwiches or alongside your favorite soups. It’s an exciting way to use your sourdough starter and a jar of pickles in one delicious bake.

A close-up view of two thick slices of crusty bread placed on a white plate, resting on a white marbled surface. The bread has a golden-brown crust with a crunchy texture, and the inside is soft and airy with large uneven holes showing a light cream color. Inside the bread, there are visible green olive pieces and small sprigs of fresh dill scattered throughout the dough, adding specks of green color. The photo captures the texture details of the crust and the fluffy interior clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g active sourdough starter
7g fine sea salt

35g whole wheat flour
260g filtered water (warmed to 85°F)

375g white bread flour
30g dill pickle brine

1 1/2 tbsp fresh dill (finely chopped)
80g diced dill pickles (patted dry)

Instructions

Step 1: In a large bowl, mix the starter, warm water, and dill pickle brine with a fork until the starter is thoroughly dispersed. Add the whole wheat and bread flours and mix with a spatula, then your hand, until a shaggy dough forms with no visible dry flour. Sprinkle the salt on top, cover with a damp cloth, and let it rest for 40 minutes.

Step 2: Knead the dough with your hands for two minutes to incorporate the salt. Perform the first stretch and fold by grabbing a portion of dough, stretching it upward, and folding it over itself. Cover and rest for 30 minutes.
Step 3: Sprinkle the diced pickles and chopped fresh dill evenly over the dough, making sure to reach the edges. Perform another stretch and fold to mix them in. Rest the dough for 30 minutes.
Step 4: Repeat two additional sets of 30-minute rests followed by stretch and fold cycles, completing four total cycles to build the dough structure.

Step 5: Allow the dough to bulk ferment covered on the counter until it rises about 75%, approximately 4 hours at 74°F. When slightly less than doubled, glossy with bubbles, gently move the dough onto a floured surface and rest for 10-15 minutes. Shape the dough, place it seam-side up in a flour-dusted, linen-lined banneton, cover, and let it rise for the final time.
Step 6: Final proof can be done overnight in the fridge (up to 12 hours) or about 1 1/2 hours at room temperature. Preheat oven and Dutch oven to 450°F. Turn dough onto parchment with the seam side down, score at least ½ inch deep. Place dough in the Dutch oven, cover, and bake 25 minutes at 450°F. Uncover, reduce heat to 435°F, and bake 20 more minutes until golden and crackly.
Step 7: Let the bread cool completely for at least one hour before slicing to ensure ideal texture and prevent gumminess.

Tips & Variations

Always pat your pickles dry to prevent excess moisture from affecting dough texture.
Use refrigerated kosher dill pickles for the best flavor and texture.
If fresh dill isn’t available, substitute with 1½ teaspoons dried dill weed.

For a different flavor, try bread and butter pickles but remember this will alter the taste.
If you don’t have pickle brine, use water plus ¼ teaspoon salt, though flavor will be milder.
Ensure your sourdough starter is active and bubbly for a good rise and light crumb.

Storage

Store bread wrapped in a clean kitchen towel or bread bag at room temperature for 4-5 days. Avoid refrigeration to prevent staling. To freeze, slice cool bread, separate slices with parchment, and store in a freezer bag for up to 3 months. Reheat frozen slices by toasting or warm a whole loaf in a 350°F oven with a sprinkle of water for 10 minutes to revive crust crispiness.

How to Serve

The image shows two thick slices of rustic bread placed on a white plate with a speckled pattern. The bread has a golden-brown, crispy crust with a slightly rough texture. Inside, the soft, airy crumb is off-white with large, uneven holes and is dotted with small green olives and thin pieces of green herbs scattered throughout. The fruits and herbs add a pop of color inside the light and fluffy bread. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but expect a slightly less chewy texture and a lower rise due to reduced protein content.

When should I add the pickles to the dough?

Fold the diced pickles into the dough during the later stretch and fold cycles to prevent excess moisture and preserve their texture.