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Dill Pickle Sourdough Bread

A tangy artisan sourdough loaf infused with chopped dill pickles, fresh dill, and pickle juice for a flavorful twist on classic sourdough.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Bread, Snack
Cuisine: American, Artisan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Dough
  • 100 g active sourdough starter
  • 350 g warm water
  • 25 g pickle juice from dill pickles
  • 500 g bread flour
  • 10 g sea salt
  • 80 g chopped dill pickles well-drained
  • 2 tbsp fresh dill finely chopped
  • 1 tsp garlic powder optional

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Banneton or proofing bowl

Method
 

  1. Feed starter until bubbly and active.
  2. Mix water, pickle juice, and starter; add flour to form shaggy dough.
  3. Rest 30 minutes (autolyse).
  4. Add salt, dill, and garlic; fold until combined.
  5. Add chopped pickles gently.
  6. Bulk ferment 3–4 hours with folds every 30 minutes.
  7. Shape into loaf and proof overnight in fridge.
  8. Preheat Dutch oven to 475°F (245°C).
  9. Score and bake 25 minutes covered, 20 minutes uncovered.
  10. Cool completely before slicing.

Notes

Drain pickles well before adding to prevent soggy dough.