Ingredients
Scale
- 450g Bread Flour, plus extra for dusting
- 280g Warm Dill Pickle Brine (strained, approximately 85-90°F)
- 100g Active Sourdough Starter
- 9g Fine Sea Salt
- 1 cup (about 150g) Drained and Finely Chopped Dill Pickles
- 1 tbsp Dried Dill Weed
- 1 tsp Minced Garlic (optional, for intensified flavor)
Instructions
- Step 1: In a large bowl, whisk together the warm pickle brine and the active sourdough starter until combined. Add the bread flour and the salt, mixing until a shaggy dough forms. Cover the bowl and allow the dough to rest (autolyse) for 30 minutes.
- Step 2: Incorporate the Inclusions: Flatten the dough slightly, then sprinkle the finely chopped dill pickles (ensure they are very well-drained), dried dill, and minced garlic over the surface. Perform four sets of "stretch and folds" every 30 minutes, folding the edges of the dough over the inclusions until they are evenly distributed. Cover and allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in volume by about 50%.
- Step 3: Shape and Cold Proof: Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight round or oval (depending on your banneton), creating surface tension. Place the dough seam-side up in a floured proofing basket (banneton). Cover the basket tightly with plastic wrap or place it inside a large plastic bag and refrigerate for a cold proof of 12-18 hours.
- Step 4: Preheat the Oven: About one hour before baking, place a Dutch oven with the lid on inside the oven and preheat to 500°F (260°C). Carefully flip the cold dough onto a piece of parchment paper, then use a sharp lame or knife to score the surface of the bread with your desired design.
- Step 5: Bake the Bread: Lower the oven temperature to 450°F (232°C). Carefully lift the dough by the parchment paper and place it inside the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for another 25-35 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). Cool completely on a wire rack before slicing.
Notes
- To keep the signature crust crisp, store the cooled loaf loosely wrapped in a clean linen towel or paper bag at room temperature for the first 24 hours.
- To revive a day-old slice, lightly mist the crust with water and bake on a wire rack at 350°F for 5 minutes until the exterior is crunchy again.
- Embrace the savory tang by serving thick slices toasted with cultured butter, or use it as the perfect base for grilled cheese sandwiches featuring sharp cheddar.
- Ensure the finely chopped pickles are meticulously dry—press them between paper towels before incorporating, as any excess moisture will negatively impact the final dough structure and oven spring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American