How do you add pickle juice to sourdough bread?

To incorporate pickle juice into sourdough bread, simply substitute part of your water content with the brine. In most recipes like Pickle Sourdough Rye Bread , about 200g of pickle juice replaces an equal amount of water. Blend it with the rest of your hydration and mix it directly into the dough. This adds both flavor and acidity, helping fermentation and enhancing crust color.

Is sourdough rye bread the healthiest bread?

Sourdough rye bread is considered one of the healthiest bread options due to its whole grain content and natural fermentation. Rye is packed with fiber, vitamins, and minerals, while sourdough’s long fermentation improves digestibility and nutrient absorption. When combined in Pickle Sourdough Rye Bread , you get a loaf that’s not just flavorful but also great for gut health and blood sugar control.

What does rye do to sourdough?

Rye flour boosts sourdough fermentation by providing easy-to-access sugars for the starter’s wild yeast and bacteria. It creates a denser texture, adds a deep, earthy flavor, and helps keep the bread moist. In Pickle Sourdough Rye Bread , rye also balances the tang of the pickle brine and supports a more active, stable rise.

Is sourdough rye bread anti-inflammatory?

Yes, sourdough rye bread can offer anti-inflammatory benefits. The fermentation process promotes good gut bacteria, while rye contains polyphenols and antioxidants that reduce inflammation. With no added sugar and minimal processing, Pickle Sourdough Rye Bread can be a better choice for those looking to eat anti-inflammatory foods.

BEST Pickle Sourdough Rye Bread: The Most Flavorful Fermented Loaf You’ll Ever Bake

Description

Pickle sourdough rye bread packs a punch of tangy flavor with chopped cucumber dill pickles kneaded right into the dough, adding a bold twist to classic sourdough.

Ingredients

Scale

200 g Pickle Juice
▢170 g Water
▢50 g Active Sourdough Starter
▢350 g Bread Flour
▢50 g Whole Wheat Flour
▢100 g Rye Flour
▢3 g Salt
▢150 g Finely diced dill pickles

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Instructions

1. Autolyse / Premix

Combine the sourdough starter, water, pickle juice, flours, and salt in a large mixing bowl. Stir with the handle of a wooden spoon until a shaggy, sticky dough comes together.
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 1 hour.

2. Initial Mixing & Forming the Dough

After autolyse, begin forming the dough by gently stretching and folding it. Reach under the dough, pull it up, and fold it over itself, turning the bowl as you go.
Repeat for 20–25 folds or until the dough forms a smooth, round shape. Cover again and let rest for 30 minutes.

3. Stretch & Folds (Incorporating Pickles)

Begin the stretch and fold process to build structure.
Complete the first set without any additions. On the second or third set, sprinkle in the diced dill pickles during the folding process. This helps distribute them evenly without tearing the dough.
Do a total of 4 stretch and fold sets, spacing each set 15 to 30 minutes apart. You can perform these folds directly in the bowl or on a lightly dampened surface—choose whichever is more comfortable for you.

4. Bulk Fermentation

After the final fold, cover the dough again and let it ferment at room temperature until it has visibly expanded and appears bubbly and airy. The duration will vary based on ambient temperature (refer to recipe notes for timing guidance).

5. Shaping

When bulk fermentation is complete, transfer the dough to a clean surface for shaping. Create surface tension by folding the dough into itself and shaping it into a batard or your preferred form.
Place the shaped dough into a floured banneton or lined proofing container.

6. Cold Fermentation

Loosely cover the banneton with a plastic bag or damp towel and place it in the refrigerator for a minimum of 5 hours, or up to 36 hours for deeper flavor and improved texture.
(Pro tip: reuse a large plastic bag to cover your dough.)

7. Prepping for Baking

Preheat your oven to 230°C / 450°F with a Dutch oven inside—allow it to heat for at least 1 hour to ensure it’s fully hot.
Keep your dough refrigerated until the moment you’re ready to bake. Cold dough placed into a hot Dutch oven produces excellent oven spring.

8. Baking the Pickle Sourdough

Carefully turn the dough out onto a piece of parchment paper. Score the surface with a lame, razor blade, or sharp knife.
Using the parchment as a sling, transfer the dough into the preheated Dutch oven. Optionally, mist the top with water for extra steam.
Cover and bake:

30 minutes with the lid on at 230°C / 450°F
10–15 minutes with the lid off at 210°C / 410°F to finish the crust

9. Cooling

Remove the bread from the Dutch oven and place it on a wire rack immediately. Let it cool completely before slicing for the best texture and flavor.

Notes

Equipment
- Mixing Bowl
- Banneton
- Dutch Oven
Sourdough Starter:
Make sure your starter is active and recently fed—bubbly and ready to rise dough.
Stretch & Folds:
If doing folds on the counter, mist the surface with water instead of dusting with flour. The dough may be wet due to the rye and pickles but should still be manageable.
Bulk Fermentation:
Fermentation time varies with room temperature. In a warm kitchen, it may finish in a few hours; in cooler settings, it might take overnight. Aim for dough that’s just doubled, soft, bubbly, and slightly wobbly. For long ferments in warm homes, reduce the starter amount (e.g., 25g) to slow things down.

Baking Tips:
Worried about a burnt bottom? Slide a baking tray under your Dutch oven. To finish baking the inside, turn off the oven, place the loaf directly on the rack, and leave the door slightly open for a slow finish. Always let your loaf cool for 4–6 hours before slicing.

Prep Time: 4hours
Cook Time: 45minutes
Category: Baking, Side Dish, Sides
Cuisine: American

Nutrition

Calories: 1840kcal
Sugar: 2g
Sodium: 4181mg
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 380g
Fiber: 26g
Protein: 59g