If you like pickles, you will love this. Makes a cheeseburger, grilled chicken sandwich or a grilled cheese sandwich even better.
SOURDOUGH DILL PICKLE BREAD
(makes 1 loaf)
Ingredients:
*1/2 cup warm dill pickle juice (114 grams)
*3/4 cup warm filtered water (171 grams)
*1/3 cup + 1/2 tablespoon active sourdough starter (100 grams)
*1 teaspoon salt (6 grams)
*3 5/8 cup bread flour (450 grams)
*2 tablespoons fresh dill (or 1 tablespoon dried)
*1 cup chopped dill pickles (drained and patted as dry as you can)
Directions:
~In a large glass mixing bowl, whisk the water, dill pickle juice, salt and starter until the starter has dissolved.
~Add in flour, salt and dill weed and mix (the dough will be shaggy/lumpy).
~Cover with a clean damp kitchen towel and let rest for 1 hour.
~Pour some cold water into a small bowl.
~Uncover the dough and put your finger tips into the cold water.
~Slide your wet fingers under the dough and gently lift off the bottom of the bowl.
~Pull up on the dough and stretch it then fold it in half towards you.
~Turn the bowl a quarter turn and repeat the stretch and fold method (do this step two more times).
~Cover the bowl with a damp towel.
~Add in chopped dill pickles (that have been patted as dry as possible).
~Let the dough rest another 20 minutes and repeat the stretch and fold method again. do this every 20 minutes for a total of 4 times.
~After the final fold, shape the dough into a ball and place into a clean bowl.
~Cover and allow to rise for 8-12 hours on the counter (draft free area is best).
~Sprinkle counter top with flour.
~Place fingers in cold water again and gently place fingers under the dough.
~Lift up the dough in the center and allow the dough to drape down over fingers for a second or two and then place on floured counter top.
~Lightly sprinkle the top of the dough with flour.
~Flip the dough over.
~Pinch the edges together to form a ball.
~Flip the dough over again, so that the seams are faced down.
~Gently pull the dough towards you and turn a quarter turn as you pull it.
~Repeat this until it becomes a tight ball.
~Lightly dust with flour.
~Line a bowl with a clean towel or use a proofing basket.
~Generously dust towel or proofing bowl with flour.
~Cover with a damp towel and place in a plastic bag.
~Refrigerate for 12-36 hours.
~Place a large cast iron dutch oven in the oven.
~Preheat oven to 450 degrees for 45-50 minutes.
~Remove dough from the refrigerator and remove towel.
~Allow to sit for at least 40 minutes (I do this while the dutch oven is heating up).
~Lightly dust the top of the dough with flour.
~Place a sheet of parchment paper on counter.
~Gently remove dough from bowl, and place on parchment paper.
~Using a razor blade or sharp knife, make shallow (1/4 inch) cuts on top of bread (any design).
~Carefully remove dutch oven from the oven and remove the lid.
~Using the parchment paper gently lift he dough into the hot pan.
~Place the lid back on.
~Place back into oven on the bottom rack and bake for 20 minutes.
~Remove the lid and bake for another 20 minutes.
~Remove from oven and carefully lift the bread by the parchment paper and place on a cooling rack.
~Cool completely before cutting.