Dill Pickle Deli Sourdough
Dill Pickle Deli Sourdough

Dill Pickle Deli Sourdough

Savory and surprisingly addictive, this sourdough loaf has chopped up pickles folded through and pickle juice in the dough. Perfect for sandwiches or toasted and slathered with butter.

Cultural crusts Oval
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8-24 hours, including cold proof

INGREDIENTS:

  • 500g bread flour
  • 225 g warm water
  • 150 g pickle juice (from the jar)
  • 10g fine sea salt
  • 100g active starter
  • 150g (about 1 cup) of finely chopped dill pickles (well drained and patted dry)

METHOD:

  1. In a large bowl, mix the sourdough starter, water, and pickle juice together.
  2. Add flour and salt and mix with a dough whisk until no dry bits remain. Knead slightly with hands to form a smooth ball. Cover and let rest (autolyse) for 30–60 minutes.
  3. Perform the first set of stretch and folds. Lift one edge of the dough, stretch it up, then fold it over and press it down on the opposite side. Rotate the bowl 90° and repeat until you have folded all four sides of the dough. This counts as one set.
  4. Over the next 2 hours, perform 2-3 more sets of folds, about 30-45 minutes apart. During the second set of folds, add the chopped pickles and gently incorporate them into the dough.
  5. Cover the bowl and let the dough ferment at room temperature until ready to shape (look for bubbles on the surface and a dough that’s risen and domed on top).
  6. Turn dough out onto a clean surface, fold in the sides and pre-shape into a round ball, and let rest for 20 minutes.
  7. Final shaping: Flip the dough ball over and stretch out into a rectangle shape. Fold in two corners from a short side, then work your way up forming a log. Push and pull a few times against the counter to increase surface tension then place in a well-floured banneton.
  8. Rest 15 minutes then stitch the dough together and place in the fridge to cold ferment (8-48 hours).
  9. When ready to bake, preheat your Krustic Dutch oven in the oven to 450F for 45 minutes to an hour. Flip the dough out onto the Silicone Transfer Mat or baking paper. Score and place in the Dutch oven and bake with the lid on for 30 minutes.
  10. Remove lid and bake a further 25 minutes. Cool 2-3 hours before slicing.
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GALLERY:

NOTES:

  • You can use any kind of pickle you like, either a sweet or sour one. They can be cut into small pieces or sliced into rounds to give big chunks throughout the dough.
  • Add a few sprigs of chopped fresh dill if you have some for enhanced pickle flavor!
  • Be sure to cool this loaf at least 2-3 hours before slicing or the center may be gummy.
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