PICKLE BREAD
Enter PICKLE BREAD!! A crunchy meet soft, sweet meets sour, pickley dream that perfect served with lots of butter … and more pickles of course!!
Here is how we do it:
Combine 150g active sourdough starter with 380mL warm filtered water
Add 9g brown rice syrup plus 125g wholewheat flour and 375g organic white bakers flour
Mix on low speed for 2 mins then rest for 30 mins
Add 13g fine table salt and mix on low speed for 2 mins then medium high speed for another 2 mins
Transfer to oiled container and rest for 30 mins
Sprinkle finely chopped pickles over your dough and do your first stretch and fold by stretching out one side and folding back over itself, then repeat for the other three sides
Rest for 30 mins, then stretch and fold again
Rest for 30 mins, then stretch and fold a third and final time
Rest for three hours - this is your bulk ferment and when the dough should double in size
Now it’s time to shape your dough! Gently turn the dough onto a lightly floured bench. Fold the edges into the centre to create a rough round, then flip it over so the seam is underneath. Cup your hands around the dough and gently pull it towards you across the bench, rotating as you go, until the surface becomes smooth and taut. Avoid pressing out too much of the air you’ve built during fermentation.
Place your dough seam-side up into a floured proofing basket with a sprinkle of sesame seeds on top for the final proof
Rest in fridge for ~12 hours
Preheat oven to 220 degrees celsius with a dutch oven inside
Remove dough from the fridge and flip onto baking paper. Score the top of dough with a bread lame or sharp knife
Lift dough using basking paper and place into the dutch oven with a splash of water underneath
Bake with the lid on for 25 mins
Transfer dough onto a flat tray using paper baking and bake for another 35 mins
Check bread and bake for another 5-10 mins if it still needs some more browning/blistering on top
Remove from oven and cool on a wire rack for a few hours
Enjoy with lashings of good butter!