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Pickle Ranch White Cheddar Sourdough Bread

This Pickle Ranch White Cheddar Sourdough Bread combines tangy dill pickles, savory ranch seasoning, and sharp white cheddar cheese in a rustic artisan sourdough loaf.
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Prep Time 30 minutes
Cook Time 45 minutes
Rise & Cold Proof 22 hours
Total Time 23 hours 15 minutes
Servings: 12 slices
Course: Appetizer, Breakfast, Side Dish
Ingredients Equipment Method

Ingredients
  

For the Dough
  • 100 g active sourdough starter
  • 350 g warm water
  • 500 g bread flour
  • 10 g fine sea salt
For the FIlling
  • 1 packet (28g) dry ranch seasoning mix
  • ¾ cup (100g) dill pickles finely diced and thoroughly blotted dry
  • ¾ cup (75g) shredded sharp white cheddar cheese
  • 1 tbsp fresh dill finely chopped, optional

Equipment

  • kitchen scale
  • Large mixing bowl
  • bench scraper
  • proofing basket or towel-lined bowl
  • bread lame or sharp knife
  • Dutch oven with lid
  • cooling rack

Method
 

  1. Whisk the sourdough starter into the warm water until fully combined. Add the flour and salt, mixing until a shaggy dough forms.
    Cover and let rest for one hour.
  2. Perform four sets of stretch and folds, spaced about 30 minutes apart.
  3. Allow the dough to rise at room temperature until it has increased by about 50–60%. It should look slightly puffy and have small bubbles visible beneath the surface.
    This typically takes about 4–6 hours, depending on your kitchen temperature.
  4. Turn the dough out onto a clean surface and gently stretch it into a rectangle.
    Spread an even layer of dry ranch seasoning over the dough, then sprinkle with the diced pickles, shredded white cheddar, and fresh dill (if using). Fold one side of the dough inward, then repeat with another light layer of filling. Fold the opposite side over the top and add a final light layer.
    Roll the dough up into itself to form a loaf, creating distinct layers throughout.
  5. Place the dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 12–15 hours.
  6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
    Turn the dough out onto parchment paper, flour, score the top, and transfer it into the hot Dutch oven.
    Bake covered for 25 minutes, then uncover, lower temperature to 425°F, and bake for another 20 minutes until deeply golden.
    Allow the loaf to cool for at least 1 hour before slicing.