Dill Pickle Sourdough
Serves 10
30 mins prep
50 mins cook
80 mins total
This dill pickle sourdough loaf combines briny and tangy flavors, perfect for bread lovers. The recipe features a total flour weight of 300g with a mixture of white and whole wheat flour, incorporating pickle brine for hydration. With a unique twist from dill pickle spears and fresh dill, this bread showcases a delightful sourdough experience. The autolyse, bulk fermentation, and cold proofing techniques ensure a great texture and taste in the final loaf.
0 servings
1: Autolyse flour for 30 minutes. 2: Mix in the levain, salt, and pickle brine. 3: Bulk ferment for 6 hours. 4: Cold proof for 16 hours in the fridge. 5: Score the dough and bake in a Dutch oven for 20 minutes at 500°F with the lid on. 6: Reduce heat to 450°F and bake for an additional 30 minutes with the lid off.
