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How to Make Savory Sourdough Dill Bread
- Mix the dough: In a large bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let it rest (autolyse) for 30 minutes.
- Add salt and dill: Sprinkle salt and chopped dill over the dough. Mix well until fully incorporated.
- Bulk fermentation: Cover and let the dough ferment at room temperature for 4-6 hours, folding every 30-60 minutes to develop gluten.
- Shape the loaf: After fermentation, gently shape the dough into a round boule or loaf. Place it in a floured banneton basket or bowl lined with a tea towel.
- Proof: Cover and let it proof for 2-3 hours at room temperature or overnight in the fridge for a deeper flavor.
- Preheat oven: Place a Dutch oven or baking stone in the oven and preheat to 230°C (450°F).
- Bake: Carefully transfer the dough to the hot Dutch oven or baking stone. Score the top with a sharp knife. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until the crust is deep golden and crisp.
- Cool: Let the bread cool completely on a wire rack before slicing.
Serving Suggestions
This savory sourdough dill bread pairs beautifully with cream cheese and smoked salmon, hearty soups, or simply with butter and a sprinkle of sea salt. It’s also fantastic for making gourmet sandwiches with fresh vegetables and deli meats.
Final Thoughts
Savory Sourdough Dill Bread is a delicious way to bring fresh herbs and artisan baking together. The aromatic dill perfectly complements the tangy sourdough, creating a loaf that’s bursting with flavor and texture. Once you try this recipe, you’ll never look at sourdough the same way again!
Would you like tips on maintaining a sourdough starter or ideas for other herb-infused breads?
