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.
