Go Back
–+ servings
Dill Pickle Sourdough Bread

Dill Pickle Sourdough Bread: A Savory Twist for Your Table

Dill Pickle Sourdough Bread combines tangy pickles and fragrant dill, perfect for sandwiches.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Proofing Time 16 hours
Total Time 17 hours 45 minutes
Servings: 10 slices
Course: Featured Recipes
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups Warm Water 80-90°F for optimal yeast activity
  • 1 cup Active Sourdough Starter Bubbly and doubled in size before using
  • 4 cups Bread Flour Can be substituted with all-purpose flour
  • 1 tablespoon Kosher Salt Diamond Crystal recommended
Flavor Ingredients
  • 2 tablespoons Dried Dill/Fresh Dill Fresh dill for intense flavor
  • 1 teaspoon Garlic Powder/Raw Garlic Fresh garlic for a stronger taste
  • 1 cup Chopped Dill Pickles Chopped and drained to avoid excess moisture
Proofing and Baking Ingredients
  • 1 tablespoon Rice Flour For dusting the proofing basket
  • 5 pieces Ice Cubes Added during baking to create steam

Equipment

  • Dutch oven
  • mixing bowl
  • proofing basket
  • wire rack

Method
 

Preparation Steps
  1. Step 1: Prepare the Starter - Feed your active sourdough starter 6 to 12 hours prior to mixing.
  2. Step 2: Mix the Dough - Combine warm water and the bubbly sourdough starter, then add ingredients and mix.
  3. Step 3: Incorporate Pickles - Fold in chopped dill pickles gently and let rest for further development.
  4. Step 4: First Rise - Cover the bowl and let rise until doubled in size, about 4 to 12 hours.
  5. Step 5: Shape the Dough - Turn out the dough, shape it into a round ball, and perform folds.
  6. Step 6: Final Proof - Transfer to a rice-floured basket, cover, and refrigerate for 12 to 16 hours.
  7. Step 7: Preheat Oven - Preheat the oven and Dutch oven to 450°F for 30 minutes.
  8. Step 8: Bake the Bread - Score the dough, add ice cubes, bake for 40 minutes covered, then 5-10 minutes uncovered.
  9. Step 9: Cool the Bread - Remove from the oven and cool on a wire rack for 2 to 4 hours.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 1gSodium: 150mgPotassium: 40mgFiber: 1gSugar: 1gCalcium: 10mgIron: 0.5mg

Notes

This bread is freezer-friendly; slice and freeze for up to 3 months, reheating as needed.

Tried this recipe?

Let us know how it was!