Dill Pickle Sourdough
Serves 1030 mins prep50 mins cook
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.
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What you need
Instructions
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.View original recipe