Sarah BrownThis tangy bread can complement many dishes. Pair it with hearty soups like Tomato Basil or Creamy Chicken. Serve alongside a robust charcuterie board featuring sharp Cheddar, savory salami, and crisp apple slices. Even a simple butter spread with a hint of garlic can elevate your dill pickle sourdough experience. The combination possibilities will leave your taste buds dancing.
So, you’ve baked bread before. You might even be a sourdough enthusiast. But have you ever tried Dill Pickle Sourdough Bread? This concoction is nothing short of a culinary adventure. As a registered dietitian and food blogger, I’m always in search of recipes that are as nutritious as they are delicious. This one checks all the boxes. Ready to expand your kitchen repertoire? Let’s dive in!
What Is Dill Pickle Sourdough Bread?
Dill pickle sourdough bread is a tangy, flavorful twist on the classic sourdough. Imagine the depth of fermented flavor combined with the bright, acidic punch from dill pickles. The result is a loaf that’s moist, savory, and slightly addictive. The pickles provide more than just flavor; they add a delightful texture that contrasts beautifully with the chewy sourdough.
What is the Flavor Profile of This Dish?
It’s bright, it’s tangy, and it’s completely unique. The sourdough brings a mildly acidic base with a chewy texture, while the dill pickles cut through with a fresh, tangy note. Fresh dill enhances the herbal profile, while the brine infuses the loaf with even more depth. This bread isn’t just a side dish; it demands center stage.
What Makes This Recipe Different From Other Dill Pickle Sourdough Bread?
The difference lies in the details. Most recipes use store-bought, mass-produced ingredients. Here, we’re going for organic bread flour and pink salt to elevate the quality. The star ingredient, dill pickle brine, is not just an afterthought; It’s carefully measured to enhance every bite. Plus, I’ve got some foolproof tips to ensure every loaf turns out perfect.
Ingredients You’ll Need
- 50 grams active sourdough starter
- 300 ml water
- 150 grams finely diced dill pickles
- 350 grams organic bread flour
- 50 grams whole wheat flour
- 5 grams pink salt
- 20 grams dill pickle brine
- 1 tablespoon fresh dill, finely chopped
Steps To Follow
Step 1: Activate the Starter
First, combine 50 grams of your active sourdough starter with 300 ml of water. Stir until the starter dissolves completely. This prepares the base for fermentation.
Step 2: Mix the Flours
Add 350 grams of organic bread flour and 50 grams of whole wheat flour to the liquid mixture. Stir until the dough comes together. It will be shaggy at this stage—don’t worry.
Step 3: Let It Rest
Cover the bowl and let the mixture rest for 30 minutes. This process, known as autolyse, allows the flour to fully absorb the water.
Step 4: Add Salt and Pickle Brine
After the rest period, sprinkle in 5 grams of pink salt and pour in 20 grams of dill pickle brine. Mix until well combined. The brine will work its magic, adding a unique depth of flavor.
Step 5: Incorporate Pickles and Fresh Dill
Fold in 150 grams of finely diced dill pickles and 1 tablespoon of chopped fresh dill. These will add both texture and bursts of flavor.
Step 6: Kneading and Rising
Perform a series of stretch and folds every 30 minutes for the next two hours. This helps to develop the dough’s gluten structure. After the final fold, let the dough rise for 4-6 hours or until it has doubled in size.
Step 7: Shape the Dough
Once the dough has risen adequately, transfer it to a floured surface. Shape it into a round loaf by folding the edges towards the center and turning it in your hands.
Step 8: Second Rise
Place the shaped loaf into a floured banneton or a bowl lined with a clean kitchen towel and let it rise for another 2-3 hours.
Step 9: Preheat the Oven
Preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes.
Step 10: Baking
Transfer the dough carefully into the preheated Dutch oven. Score the top with a sharp knife. Bake covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes or until the crust is golden brown.
Step 11: Cool Down
Let the bread cool completely on a wire rack before slicing. This allows the steam to escape, ensuring your loaf isn’t gummy.
Tips on Making Dill Pickle Sourdough Bread
- Maintain a consistent temperature: Sourdough thrives in stable environments.
- Use active starter: Ensure your sourdough starter is bubbly and active.
- Don’t rush the rising times: Patience is key for good sourdough.
- Preheat your Dutch oven: This helps to create a perfect crust.
- Store properly: Wrap in a clean tea towel to keep the crust crisp.
Nutrition Information
How Can I Store This Dill Pickle Sourdough Bread?
Once cooled, wrap the bread in a clean kitchen towel and place it in a bread box. For longer storage, slice the loaf and freeze the individual slices. Thaw at room temperature or toast directly from frozen.
Substitute Options for Ingredients
- Active sourdough starter: If you don’t have one, seek a reliable recipe to create your own or purchase from a reputable baker.
- Pink salt: Sea salt works just as well.
- Whole wheat flour: All-purpose flour is a good alternative.
- Fresh dill: Dried dill can be used but reduce the quantity to half a tablespoon.
Dill pickle sourdough bread
Equipment
- Oven
- Bowl
Ingredients
- 50 grams active sourdough starter
- 300 ml water
- 150 g Finely diced dill pickles
- 350 grams organic bread flour
- 50 grams whole wheat flour
- 5 grams pink salt
- 20 grams dill pickle brine
- 1 tablespoons fresh dill finely chopped
Instructions
Step 1: Activate the Starter
- First, combine 50 grams of your active sourdough starter with 300 ml of water. Stir until the starter dissolves completely. This prepares the base for fermentation.
Step 2: Mix the Flours
- Add 350 grams of organic bread flour and 50 grams of whole wheat flour to the liquid mixture. Stir until the dough comes together. It will be shaggy at this stage—don’t worry.
Step 3: Let It Rest
- Cover the bowl and let the mixture rest for 30 minutes. This process, known as autolyse, allows the flour to fully absorb the water.
Step 4: Add Salt and Pickle Brine
- After the rest period, sprinkle in 5 grams of pink salt and pour in 20 grams of dill pickle brine. Mix until well combined. The brine will work its magic, adding a unique depth of flavor.
Step 5: Incorporate Pickles and Fresh Dill
- Fold in 150 grams of finely diced dill pickles and 1 tablespoon of chopped fresh dill. These will add both texture and bursts of flavor.
Step 6: Kneading and Rising
- Perform a series of stretch and folds every 30 minutes for the next two hours. This helps to develop the dough’s gluten structure. After the final fold, let the dough rise for 4-6 hours or until it has doubled in size.
Step 7: Shape the Dough
- Once the dough has risen adequately, transfer it to a floured surface. Shape it into a round loaf by folding the edges towards the center and turning it in your hands.
Step 8: Second Rise
- Place the shaped loaf into a floured banneton or a bowl lined with a clean kitchen towel and let it rise for another 2-3 hours.
Step 9: Preheat the Oven
- Preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes.
Step 10: Baking
- Transfer the dough carefully into the preheated Dutch oven. Score the top with a sharp knife. Bake covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes or until the crust is golden brown.
Step 11: Cool Down
- Let the bread cool completely on a wire rack before slicing. This allows the steam to escape, ensuring your loaf isn’t gummy.
Notes
- Maintain a consistent temperature: Sourdough thrives in stable environments.
- Use active starter: Ensure your sourdough starter is bubbly and active.
- Don’t rush the rising times: Patience is key for good sourdough.
- Preheat your Dutch oven: This helps to create a perfect crust.
- Store properly: Wrap in a clean tea towel to keep the crust crisp.
Nutrition
Frequently Asked Questions
1. Can I make this bread gluten-free?
Currently, a key component of sourdough bread is gluten-rich flour. However, gluten-free sourdough recipes are rising in popularity. Try using a gluten-free sourdough starter and compatible flours.
2. How sour should my dough be?
The sourness of your dough largely depends on how long you ferment it. Extended fermentation will produce a tangier loaf.
3. What happens if I over-proof my dough?
Over-proofing may lead to a loaf that collapses. Keep an eye on the dough during the final rise; it should be roughly doubled in size.
4. Can I use homemade pickles?
Absolutely! Homemade pickles often have the added benefit of being free of preservatives, making them an excellent choice.
5. How do I revive stale dill pickle sourdough bread?
Try reheating slices in the oven at 350°F (175°C) for about 5-10 minutes. Alternatively, toast the bread for a crispy treat.
Conclusion
Dill pickle sourdough bread is a delightful blend of traditional sourdough and the unique flavors of dill pickles. It’s the epitome of adventurous baking, providing satisfaction in each bite.
Remember, practice makes perfect. Don’t be disheartened if your first attempt isn’t flawless. Celebrate the journey and enjoy the rewards—tangy, chewy, and utterly irresistible bread. So, roll up those sleeves and bake away! You won’t regret it.
