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A flavorful sourdough bread infused with dill pickle brine, fresh dill, and diced dill pickles. This loaf offers a tangy, savory twist on traditional sourdough that’s perfect for sandwiches, grilled cheese, or serving alongside soups.

  • Total Time: 105-120 minutes
  • Yield: 1 medium loaf (approximate) 1x

Ingredients

Scale
  • 50g active sourdough starter
  • 7g fine sea salt
  • 35g whole wheat flour
  • 260g filtered water (warmed to about 85 F to help fermentation)
  • 375g white bread flour
  • 30g dill pickle brine
  • 1 1/2 tbsp fresh dill (finely chopped)
  • 80g diced dill pickles (patted dry)

Instructions

  1. Ensure sourdough starter is active and bubbly (passes the float test).
  2. Warm 260g filtered water to about 85 F.
  3. Finely chop 11/2 tbsp fresh dill and dice 80g dill pickles into -inch pieces; pat pickles dry with paper towels.
  4. In a large bowl, combine 50g active starter, warmed water, and 30g pickle brine; mix gently with a fork until evenly blended.
  5. Add 35g whole wheat flour and 375g white bread flour; use a spatula then hand to bring into a rough, shaggy dough with no dry flour remaining.
  6. Sprinkle 7g fine sea salt on top, cover with a damp cloth, and rest 40 minutes to hydrate.
  7. Knead vigorously by hand for about 2 minutes to fold the salt into the dough.
  8. Perform a stretch-and-fold: grab a section, stretch it up, then fold it back over the dough.
  9. Cover the bowl and let the dough relax 30 minutes.
  10. Sprinkle diced pickles and chopped dill evenly over the dough surface.
  11. Fold the dough gently to incorporate pickles and dill without crushing them.
  12. Let the dough rest another 30 minutes.
  13. Repeat the stretch-and-fold plus 30-minute rest sequence two more times for four total rounds.
  14. Cover and bulk ferment at room temperature (~74bF) until dough has risen about 75% and appears glossy and slightly bubbly (about 4 hours).
  15. Turn dough onto a floured surface and rest 1015 minutes to relax before shaping.
  16. Shape dough into preferred form and place seam-side up in a floured, linen-lined banneton.
  17. Cover with a shower cap or damp cloth and final-proof either refrigerated overnight (up to 12 hours) or at room temperature about 11/2 hours until puffy and slightly risen.
  18. Preheat oven to 450bF with Dutch oven inside.
  19. Place parchment on top of dough, flip so seam is on bottom, and score top at least 1/2 inch deep.
  20. Lift dough with parchment into hot Dutch oven, cover, and bake at 450bF for 25 minutes.
  21. Remove cover, lower oven to 435bF, and bake another 20 minutes until crust is golden brown and crackly.
  22. Cool bread completely for at least 1 hour before slicing.

Notes

Pat diced pickles very dry before adding to dough to prevent excess moisture and soggy texture., Add pickles and dill late in the process to preserve their texture and avoid watering down the dough., Use an active, bubbly starter that passes the float test to ensure proper rise and texture., For best pickle flavor, cut pickles into small 1/4-inch chunks., Use refrigerated kosher dill pickles for best flavor and texture., If out of pickle brine, substitute with water plus 1/4 teaspoon salt., Bread flour can be substituted with all-purpose flour, though rise and chew may be slightly less., Whole wheat flour can be substituted with rye flour or more bread flour., Dried dill weed (1 1/2 teaspoons) can be used if fresh dill is unavailable; avoid dill seeds., Cheese, seeds, or other dry mix-ins may be incorporated during the last stretch-and-fold., Do not refrigerate baked bread; store at room temperature wrapped in towel or bread bag for 4-5 days., Freeze slices separated by parchment paper for up to 3 months; toast or refresh in oven before serving.

  • Author: Ashley
  • Prep Time: 60-75 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 180-220 kcal per slice (estimate)
  • Fat: 2g per slice (estimate)
  • Carbohydrates: 30g per slice (estimate)
  • Protein: 6g per slice (estimate)