Ingredients
- Active Sourdough Starter (fed and active): 100 grams
- High-Protein Bread Flour: 400 grams
- Warm Dill Pickle Brine (strained, reserved from jar): 280 grams
- Fine Sea Salt: 9 grams
- Finely Chopped Dill Pickles (pat dry): 100 grams
- Dried Dill Weed: 1 tablespoon
- Garlic Powder: 1 teaspoon
- Cracked Black Pepper (optional): 1/2 teaspoon
Instructions
- Step 1: In a large bowl, whisk together the warm pickle brine and the active sourdough starter until dissolved. Add the bread flour and mix until a shaggy mass forms, cover, and let rest (autolyse) for 45 minutes.
- Step 2: Sprinkle the salt, dried dill, garlic powder, and pepper over the dough, followed by the chopped pickles. Work the ingredients thoroughly into the dough using wet hands. Begin bulk fermentation, performing three sets of stretch and folds every 30 minutes, ensuring the dough remains covered between folds. Allow the dough to rest for 3-4 hours total, or until it has visibly increased in volume by 30-50%.
- Step 3: Gently turn the dough out onto a lightly floured surface and perform a preliminary shaping. Bench rest for 20 minutes, then perform the final shaping into a tight boule. Place the dough seam-side up into a well-floured banneton (proofing basket). Cover tightly with plastic wrap and cold proof in the refrigerator for 12-18 hours.
- Step 4: Preheat your oven to 500°F (260°C) with a Dutch oven placed inside for at least 45 minutes. Carefully remove the hot Dutch oven, invert the cold dough onto parchment paper, and score the top deeply with a razor blade. Lift the dough and parchment paper into the Dutch oven.
- Step 5: Place the lid back on the Dutch oven and bake for 20 minutes. Reduce the oven temperature to 450°F (230°C), remove the lid, and continue baking for an additional 25-30 minutes, or until the crust is deeply golden brown. Remove the bread and cool completely on a wire rack for at least 2 hours before slicing.
Notes
- To maintain the best crust integrity, store completely cooled bread wrapped tightly in a linen bag or bread box at room temperature for up to three days, or slice and freeze for longer storage.
- If the crust loses its crunch, refresh individual slices by toasting, or place the whole loaf in a 350°F (175°C) oven for 5-7 minutes to revive the texture and warmth.
- This savory loaf pairs exquisitely with creamy soft cheeses like goat cheese or whipped cream cheese, and makes a fantastic, zesty base for a deluxe grilled cheese sandwich or a Reuben.
- Since the pickle additions significantly impact the final dough structure, ensure you pat the chopped dill pickles thoroughly dry before mixing them in; too much excess liquid makes the dough overly sticky and difficult to shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American