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.

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.

Cover the bowl and let the mixture rest for 30 minutes. This process, known as autolyse, allows the flour to fully absorb the water.

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.

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.

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.

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.

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.

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.

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.

Let the bread cool completely on a wire rack before slicing. This allows the steam to escape, ensuring your loaf isn’t gummy.