Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Combine the sourdough starter, water, and pickle brine in a mixing bowl until frothy.
- Gradually add the bread flour, stirring until a shaggy dough forms. Let it rest for 5 minutes.
- Sprinkle salt over the dough and cover with a damp cloth to rest for 40 minutes.
- Knead the dough for about 2 minutes until smooth and elastic.
- Perform the first stretch and fold for 1 minute. Rotate and repeat.
- Cover and let the dough rest for 30 minutes, then repeat the stretching and folding process for 4 cycles.
- Add diced pickles and fresh dill to the dough, folding gently to incorporate.
- Let the dough rise at room temperature until it expands about 75%, approximately 4 hours.
- Transfer the dough to a floured surface, shape it into a ball, and let it rest for 10-15 minutes.
- Final shape the dough and place it seam-side up in a floured banneton. Let rise for 1.5 hours.
- Preheat oven to 450°F, with a Dutch oven inside.
- Flip the dough onto parchment paper and score the top before transferring it to the hot Dutch oven.
- Bake covered for 25 minutes, then uncover and reduce the temperature to 435°F, baking for another 20 minutes.
- Cool on a wire rack for at least one hour before slicing.
Nutrition
Notes
Ensure your sourdough starter is bubbly and pat the pickles dry before adding them to prevent excess moisture.