Description
A tangy, crunchy sourdough bread infused with chopped dill pickles, offering a bold flavor perfect for snacking, sandwiches, or charcuterie boards.
Ingredients
Scale
- 3 cups bread flour
- 1 1/2 cups water
- 1/2 cup active sourdough starter
- 1 tsp salt
- 1 cup chopped dill pickles
Instructions
- Mix the flour, water, sourdough starter, and salt in a large bowl until a sticky dough forms.
- Knead the dough until smooth and elastic, then fold in the chopped dill pickles.
- Allow the dough to ferment at room temperature for 4-6 hours, performing stretch and folds every 30 minutes if desired.
- Shape the dough into a loaf and place it in a proofing basket or on a baking sheet.
- Let the dough proof for 1-2 hours until it has risen noticeably.
- Preheat the oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- Bake the bread for 30 minutes, covered if using a Dutch oven, until golden brown and crusty.
- Remove from oven and cool on a wire rack before slicing.
Notes
For extra flavor, you can add a pinch of garlic powder or onion flakes to the dough. Use your favorite type of dill pickles for varying levels of crunch and tang.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: American
Keywords: dill pickle sourdough bread, easy recipes
