Sourdough dill bread is a delightful twist on traditional sourdough that brings a fresh herbaceous flavor to your table. Combining the tangy depth of naturally fermented dough with the bright, aromatic notes of dill makes this bread perfect for sandwiches, toasts, or simply enjoying with a pat of butter. It’s a recipe that elevates everyday bread into something truly special.
We love how the slow fermentation process not only enhances the flavor but also creates a wonderfully chewy texture and crispy crust. Whether you’re an experienced baker or just starting out, this sourdough dill bread recipe is approachable and rewarding. Let’s dive into making a loaf that’s as flavorful as it is satisfying.
Ingredients
To create our Sourdough Dill Bread, we gather fresh, high-quality ingredients that build the foundation for its distinctive tang and aroma. Below we break down the ingredients essential for the dough and the vibrant dill flavoring.
Dough Ingredients
Our dough combines the classic sourdough base with precise measurements to achieve that perfect chewy crumb and crisp crust:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Active sourdough starter | 150g | Fed and bubbly |
| All-purpose flour | 450g | Unbleached |
| Water | 320ml | Lukewarm (about 75°F / 24°C) |
| Salt | 10g | Fine sea salt preferred |
| Olive oil | 15ml | Optional for moist crumb |
Dill and Flavoring Ingredients
This section highlights the fresh and dried elements that infuse our bread with unmistakable dill flavor, elevating every bite:
- Fresh dill: 2 tablespoons, finely chopped
- Dried dill weed: 1 teaspoon, for intensified aroma
- Garlic powder: 1/2 teaspoon, to complement the herbs
- Lemon zest: 1 teaspoon, adds a subtle brightness
- Black pepper: 1/4 teaspoon, freshly ground for balanced spice
Each of these ingredients works in harmony to create the signature herby, tangy profile unique to our Sourdough Dill Bread.
Equipment Needed
To bake our Sourdough Dill Bread to perfection, having the right equipment is essential. Each tool plays a vital role in ensuring the dough rises properly and the bread achieves that signature chewy crumb and golden crust.
Essential Tools for Mixing and Fermentation
- Mixing Bowl: Use a large glass or stainless steel bowl for combining ingredients. It should be spacious enough to allow the dough to double in size during fermentation.
- Kitchen Scale: Precise measurements make all the difference in sourdough baking. Weigh all ingredients including flour, water, and starter for consistent results.
- Dough Scraper: A plastic or metal scraper helps to mix and fold the dough efficiently, ensuring gentle handling to preserve gluten structure.
- Proofing Container or Bowl: For the final rise, a container with straight sides prevents dough from spreading too much and helps shape it.
Tools for Shaping and Scoring
- Bench Knife or Dough Cutter: Ideal for dividing and shaping the dough without tearing its structure.
- Banneton Basket (Optional but recommended): Lined with a linen cloth, it creates beautiful ridges and supports the dough during the last proof.
- Lame or Sharp Knife: For scoring the dough’s surface to allow controlled expansion during baking.
Baking and Final Steps
- Dutch Oven or Baking Stone: A preheated Dutch oven traps steam crucial for achieving a crisp crust while keeping the inside moist. Alternatively, a baking stone with a steam source works well.
- Oven Mitts and Heatproof Surface: Necessary to safely handle hot equipment after baking.
- Cooling Rack: Allows the bread to cool evenly and prevents sogginess on the bottom.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine ingredients and ferment dough |
| Kitchen Scale | Precise measurement of ingredients |
| Dough Scraper | Mix, fold, and shape dough |
| Proofing Container | Control dough rise and shape |
| Bench Knife | Divide and shape dough without damage |
| Banneton Basket | Final proofing and shaping with decorative ridges |
| Lame or Sharp Knife | Score dough surface for expansion |
| Dutch Oven or Baking Stone | Bake bread with steam for crisp crust |
| Oven Mitts & Heatproof Surface | Safe handling of hot bread and equipment |
| Cooling Rack | Cool bread evenly preventing soggy crust |
By gathering these tools before we start, we ensure every step of our Sourdough Dill Bread recipe goes smoothly. Proper equipment leads to better control over fermentation, shaping, and baking — allowing us to enjoy that perfect tangy, herby loaf every time.
Making The Sourdough Starter (If Not Using Ready Starter)
Creating a sourdough starter from scratch may seem daunting but it’s the heart of our flavorful Sourdough Dill Bread. This living culture of wild yeast and beneficial bacteria gives the bread its signature tang and texture. Follow these step-by-step instructions to cultivate a healthy, active starter ready for baking.
Ingredients for Starter
- 50 grams all-purpose flour
- 50 grams whole wheat flour
- 100 ml lukewarm water (75°F to 80°F / 24°C to 27°C)
Equipment Needed
- Glass or plastic container (500 ml capacity)
- Kitchen scale
- Spoon or spatula
- Cheesecloth or breathable cover
Step-By-Step Starter Creation Process
| Day | Action | Notes |
|---|---|---|
| 1 | Mix 50g all-purpose and 50g whole wheat flour with 100ml lukewarm water until smooth. | Use a non-reactive container. Cover loosely with cheesecloth. |
| 2 | Discard half of the starter. Feed with 50g all-purpose flour and 50ml water. Stir well. | Feeding promotes yeast growth. Keep cover loose to allow airflow. |
| 3-5 | Repeat discarding half and feeding every 24 hours. | You’ll notice bubbles and sour aroma developing. |
| 6-7 | When the starter doubles in size within 6-8 hours of feeding and smells pleasantly tangy, it’s ready. | Test readiness by dropping 1 tsp of starter in water—it should float. |
“Patience and consistency are key for developing a robust sourdough starter that will elevate the flavor of our dill bread.”
Tips for Maintaining Your Starter
- Always use room temperature water to avoid killing the wild yeast.
- Use organic or unbleached flour for best microbial activity.
- Keep the starter at a warm spot (around 70°F / 21°C) for consistent fermentation.
- Stir gently to incorporate air but avoid over-agitating.
By following this method, we ensure our sourdough starter becomes a lively culture bursting with wild yeast—ready to lend that perfect tangy foundation to our Sourdough Dill Bread dough.
Preparing The Dough
Now we begin crafting the Sourdough Dill Bread by preparing the dough with care and precision. This step sets the foundation for a flavorful and well-textured loaf.
Mixing Ingredients
To start, we combine our essential ingredients precisely for a balanced dough:
- 300g active sourdough starter (100% hydration)
- 500g all-purpose flour
- 350g lukewarm water (about 75°F)
- 10g fine sea salt
- 2 tbsp fresh dill (finely chopped)
- 1 tsp dried dill weed
- 1 tsp garlic powder
- Zest of 1 lemon (freshly grated)
- 1 tsp black pepper (freshly ground)
- Optional: 1 tbsp olive oil for added tenderness
We pour the lukewarm water into a large mixing bowl, followed by the sourdough starter. Then we gradually add the flour while stirring gently with a dough scraper to combine. After the initial blend, we sprinkle the salt, fresh dill, dried dill weed, garlic powder, lemon zest, and black pepper on top. If using olive oil, add it now to enhance crumb softness. Mixing thoroughly until the ingredients come together, the dough should feel shaggy yet hydrated.
Kneading The Dough
We transfer the dough onto a lightly floured surface and begin the kneading process to develop gluten structure essential for the bread’s chewy texture. Use the stretch and fold technique to gently work the dough:
- Stretch the dough outward with your hand.
- Fold it back over itself toward the center.
- Rotate the dough 90 degrees and repeat.
This method takes about 8-10 minutes. The dough will gradually become smoother and springier. Avoid adding excess flour; instead, work with slightly sticky dough for optimal hydration and crumb.
First Rise (Bulk Fermentation)
Once kneaded, place the dough in a clean, lightly oiled bowl. Cover it with a damp towel or plastic wrap to maintain humidity. Allow the dough to ferment at room temperature (around 70°F – 75°F) for 4 to 6 hours or until it doubles in volume and shows bubbles indicating active fermentation.
| Stage | Temperature | Duration | Visual Cue |
|---|---|---|---|
| Bulk Fermentation | 70°F – 75°F | 4 to 6 hours | Dough doubles in size |
During this period, we recommend performing two sets of stretch and folds spaced 30 minutes apart during the first 2 hours. This strengthens the dough and evenly distributes air pockets. The upward rise and bubbly surface signal readiness to proceed to shaping and final proofing.
Shaping The Bread
Shaping is a crucial step that defines the final structure and crumb of our Sourdough Dill Bread. Careful handling preserves the dough’s air pockets, ensuring a light chew balanced with the herbaceous notes of dill.
Incorporating Fresh Dill
Before shaping, we fold in the dill to evenly distribute its bright flavor throughout the dough. Here’s how we do it:
- Chop 2 tablespoons of fresh dill finely to release its aroma.
- Gently stretch and fold the dough on a lightly floured surface.
- Sprinkle the chopped dill over the dough.
- Fold the dough over itself a few times, ensuring the dill is incorporated without deflating the dough’s bubbles.
- Avoid overmixing to maintain the dough’s airy texture.
This method infuses every bite with the signature tangy herb that distinguishes our bread.
Forming The Loaf
Forming the dough properly sets the stage for an even rise and attractive crust. Follow these steps for a perfectly shaped Sourdough Dill Bread loaf:
| Step | Action | Detail |
|---|---|---|
| 1 | Lightly flour your work surface | Use minimal flour to prevent sticking |
| 2 | Turn out dough | Handle gently to preserve air pockets |
| 3 | Pre-shape | Fold edges toward the center, forming a rough round |
| 4 | Rest | Let rest covered for 15 minutes to relax gluten |
| 5 | Final shape | Tighten the round by cupping your hands and rotating the dough against the surface |
| 6 | Place in banneton | Dust banneton basket with rice flour to prevent sticking |
| 7 | Cover and proof | Let dough proof until visibly puffy, approximately 2 to 3 hours |
We shape with intention to create a taut, smooth surface that encourages a beautiful oven spring and helps develop the crisp crust we love. Remember that gentle, confident movements protect the delicate fermentation that gives our sourdough dill bread its unmatched flavor and texture.
Second Rise (Proofing)
Once we have shaped our sourdough dill bread dough, it’s time for the second rise, also known as the final proofing. This step is crucial for developing the bread’s volume and enhancing its signature texture.
Steps for the Second Rise:
- Transfer the Dough:
Gently place the shaped dough seam-side up into a floured banneton basket or a bowl lined with a well-floured towel. This prevents sticking and supports the dough’s shape.
- Cover the Dough:
Use a clean, damp cloth or plastic wrap to cover the basket tightly. This maintains humidity, preventing the dough surface from drying out during proofing.
- Timing and Temperature:
Let the dough rest at room temperature (around 70°F / 21°C) for 2 to 3 hours, or until it puffs up noticeably but does not fully double in size.
| Proofing Time | Dough Status | Notes |
|---|---|---|
| 2 Hours | Slightly risen | Ideal for a tangier crumb |
| 3 Hours | Nearly doubled | Milder flavor, airier texture |
- Cold Proof Option:
For enhanced flavor complexity and an easier bake schedule, place the dough covered in the refrigerator for 8 to 12 hours. This slows fermentation, resulting in a more developed sour tang and firmer crumb.
- Check Readiness:
Perform the “poke test”: lightly press your fingertip on the dough’s surface. If the indentation springs back slowly and leaves a slight mark, the dough is perfectly proofed. If it springs back quickly, it needs more time; if it doesn’t spring back at all, it may be overproofed.
Key Proofing Tips for Our Sourdough Dill Bread:
- Maintain consistent temperature to ensure even fermentation.
- Avoid handling the dough too much during transfer to preserve air pockets.
- Proofing time directly influences the bread’s final crumb tenderness and flavor depth.
“The second rise is where our loaf truly develops its character — the airy crumb and delicate tang come alive here.”
By mastering the proofing stage, we set the foundation for a crispy crust paired with a flavorful, aromatic crumb bursting with fresh dill and zesty sourdough notes.
Baking The Bread
Baking the Sourdough Dill Bread requires precise timing and temperature control to capture the perfect balance of a crispy crust and a tender, flavorful crumb. Let’s walk through the essential steps for oven preparation, baking, and cooling.
Preheating The Oven
To achieve that signature crispy crust and full flavor we want in our sourdough dill bread, preheating the oven correctly is crucial. We recommend preheating the oven to 475°F (246°C) with a Dutch oven or baking stone inside. This process usually takes about 45 minutes.
Why so long? The intense heat retained by the Dutch oven or baking stone replicates a bread oven environment, ensuring our loaf bakes evenly with excellent oven spring and crust development. Before placing the dough inside, carefully remove the hot Dutch oven lid or transfer the dough onto the stone using parchment paper.
Baking Time and Temperature
Baking this herby loaf involves two key temperature phases that create a crusty exterior while keeping the interior soft and moist:
| Step | Oven Temperature | Time | Description |
|---|---|---|---|
| Initial bake (with lid) | 475°F (246°C) | 20 minutes | Traps steam inside for oven spring and crust |
| Final bake (without lid) | 450°F (232°C) | 20–25 minutes | Develops golden brown crust and dries crumb |
After the first 20 minutes, remove the lid to let the crust brown deeply and crisp up while reducing oven temperature to 450°F for the remaining baking time.
We watch for a deep golden brown color and listen for the unmistakable hollow sound when tapping the bottom to confirm the bread is fully baked.
Cooling Instructions
Once the bread is baked, immediate cooling is just as important. Transfer your Sourdough Dill Bread to a wire rack to cool completely, which generally takes 2 hours.
Proper cooling allows the crumb to set and moisture to redistribute evenly. Cutting into the loaf too soon risks a gummy texture, so patience here rewards us with a moist, flavorful slice bursting with fresh dill aroma and the characteristic tang of sourdough.
“Patience is the secret ingredient to a perfect sourdough loaf.” Let’s let our bread rest before slicing to enjoy every rich bite.
Serving Suggestions
To fully enjoy our Sourdough Dill Bread, we recommend pairing it with dishes and accompaniments that complement its tangy sourdough base and fresh dill aroma. Here are some Serving Suggestions that highlight the bread’s unique flavor and texture:
1. Classic Sandwich Pairings
Slice the bread evenly about ½-inch thick for sandwiches. Its chewy crumb and crisp crust hold up well to moist fillings. Ideal combinations include:
- Smoked salmon, cream cheese, and cucumber with a hint of lemon zest
- Roast turkey or chicken breast with dill aioli and arugula
- Hummus and roasted vegetables for a vegetarian option
2. Flavorful Toast Variations
Toast slices lightly until golden and crusty. Then top with:
- Avocado mash, sprinkled with chili flakes and sea salt
- Ricotta cheese and a drizzle of honey, finished with cracked black pepper
- Soft-boiled eggs and a sprinkle of fresh dill for a herby morning boost
3. Appetizers and Dips
Serve sliced bread as a base for delicious spreads:
- Creamy tzatziki or dill-infused yogurt dip
- Herbed goat cheese with a drizzle of olive oil
- Classic spinach and artichoke dip to balance the tanginess
4. Soup and Salad Companion
Our Sourdough Dill Bread is excellent alongside:
- Hearty tomato basil soup or creamy potato leek soup
- Fresh green salads with lemon vinaigrette to echo the bread’s citrus notes
5. Cheese Board Addition
Add sliced sourdough dill bread to your cheese platter. It pairs well with:
- Sharp cheddars, tangy feta, and creamy brie
- Pickled vegetables and olives for a contrast of flavors
| Serving Idea | Pairing Suggestions | Taste Notes |
|---|---|---|
| Classic Sandwiches | Smoked salmon, roast turkey, hummus | Fresh, savory, creamy |
| Toast Variations | Avocado, ricotta, soft-boiled eggs | Crunchy, creamy, herby |
| Appetizers & Dips | Tzatziki, goat cheese, spinach-artichoke dip | Tangy, smooth, flavorful |
| Soup & Salad | Tomato basil soup, green salads | Warm, refreshing, light |
| Cheese Board | Cheddar, brie, feta, pickled veggies | Rich, sharp, pungent |
“Serving our sourdough dill bread with complementary flavors amplifies its unique tangy and herby profile, making every bite a flavorful experience.“
By experimenting with these serving options, we turn our Sourdough Dill Bread into a versatile centerpiece perfect for any meal or occasion.
Storage Tips
Proper storage is key to preserving the freshness and flavor of our Sourdough Dill Bread. Follow these steps to keep your loaf tasting vibrant and maintain its perfect texture.
Storing at Room Temperature
- Wrap the cooled bread loosely in a clean cotton or linen bread bag or a kitchen towel to allow air circulation and prevent moisture buildup.
- Keep the wrapped loaf in a bread box or a cool, dry place away from direct sunlight.
- Avoid plastic wrap or airtight containers at room temperature since they can trap moisture and make the crust soggy.
- Consume within 2 to 3 days for optimum taste and texture.
Refrigeration
- Refrigeration can dry out sourdough bread quickly, but if you must refrigerate, wrap the loaf tightly in plastic wrap or place in an airtight container.
- Store the bread in the refrigerator for no longer than 5 days.
- Before serving, refresh the bread by warming it at 350°F (175°C) for 8–10 minutes to restore some crust crispness.
Freezing for Long-Term Storage
Freezing is the best way to preserve our Sourdough Dill Bread without sacrificing quality:
| Step | Instruction |
|---|---|
| Cool Completely | Let the bread cool fully on a wire rack before freezing. |
| Slice (Optional) | Slice the loaf for convenience, making it easier to thaw. |
| Wrap Properly | Wrap the bread or slices tightly in plastic wrap or foil. |
| Place in Freezer Bag | Put the wrapped bread in a resealable freezer bag. |
| Freeze Duration | Freeze for up to 3 months for best flavor retention. |
- To thaw, leave the bread at room temperature for a few hours or overnight wrapped in a towel.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes to revive the crust and aroma.
Key Reminders for Flawless Storage
- Always cool the bread completely before storing to avoid condensation.
- Use breathable materials like cotton or linen for short-term storage to keep the crust from softening.
- For longer storage, rely on freezing with airtight wrapping to lock in the bread’s moist crumb and distinctive dill flavor.
By following these storage tips, we can ensure our Sourdough Dill Bread remains a delicious centerpiece for meals days after baking.
Conclusion
Baking sourdough dill bread is a satisfying journey that rewards us with a loaf full of flavor and character. With the right ingredients, tools, and a little patience, we can create bread that elevates any meal.
Whether enjoyed fresh or stored for later, this bread brings a unique tangy and herby twist that’s sure to impress. Let’s keep experimenting and savoring every slice of this delicious homemade creation.
Frequently Asked Questions
What makes sourdough dill bread unique?
Sourdough dill bread combines the tangy flavor of slow-fermented sourdough with fresh, aromatic dill. This blend creates a vibrant taste and a chewy texture with a crispy crust, making it a standout bread for various meals.
What are the key ingredients for sourdough dill bread?
The main ingredients include an active sourdough starter, all-purpose flour, lukewarm water, fine sea salt, and optionally olive oil. Flavor enhancers are fresh or dried dill, garlic powder, lemon zest, and black pepper.
Do I need special equipment to bake sourdough dill bread?
Essential tools include a mixing bowl, kitchen scale, dough scraper, proofing container, banneton basket, a lame or sharp knife, and a Dutch oven or baking stone for the crust. Oven mitts and a cooling rack are also important.
How do I make a sourdough starter from scratch?
Mix all-purpose and whole wheat flour with lukewarm water in a glass container. Feed it daily by discarding half and adding fresh flour and water. Patience and consistency over about 5-7 days develop a bubbly, active starter.
What is the bulk fermentation step?
Bulk fermentation is the first rise where the dough doubles in size over 4 to 6 hours at room temperature. Stretch and fold techniques during this period strengthen gluten and distribute air evenly.
How is fresh dill incorporated without deflating the dough?
Fresh dill is gently folded into the dough during shaping, ensuring even flavor distribution while preserving the dough’s air pockets for a light texture.
What is the purpose of the final proof?
The final proof lets the shaped dough rise further, usually 2 to 3 hours at room temp or longer in cold proof. This step develops volume, texture, and enhances flavor complexity.
How should sourdough dill bread be baked?
Preheat oven to 475°F with a Dutch oven inside. Bake covered for 20 minutes to trap steam, then uncovered at 450°F for another 20-25 minutes to form a golden crust. Cool on a rack for 2 hours before slicing.
What are good serving ideas for sourdough dill bread?
It pairs well with sandwiches, toast, dips, soups, salads, and cheese boards. Its herby, tangy taste complements many dishes, enhancing meals and snacks.
How should I store sourdough dill bread?
Store at room temperature wrapped in breathable material for 2-3 days. Refrigerate tightly wrapped for up to 5 days, refreshing in the oven before serving. For longer storage, freeze well-wrapped for up to 3 months.