Ingredients:

• 500g bread flour
• 100g active starter
• 250g pickle juice
• 100g water
• 1/2 tsp baking soda
• 11g salt

Inclusions:

• Ground beef, browned and seasoned
• Pickles
• Sun dried tomatoes
• Sharp cheddar cheese

In a large bowl, add your pickle juice, water, and baking soda. Stir it with a spoon. Then add your starter and stir until milky. Add your flour and mix with a spoon or dough whisk until a shaggy dough forms. Then continue to mix with your hand and a bowl scraper until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your large bowl.

After 1 hour, add salt and perform stretch and fold. Cover and rest 30 minutes.

If you are using sun dried tomatoes in oil, drain the oil and press them in a paper towel to remove even more oil. Add shredded cheddar and sun dried tomatoes during your 2nd and 3rd fold (coil fold or stretch and fold). I did not weigh these out, I just measured with my heart.

Rest 30 more minutes. You will perform 1 more sets of folds for a total of 4 folds.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 75%.

Spritz your counter lightly with water. Dump your dough onto the counter and gently stretch it into a wide rectangle, being careful not to tear it. Add sun dried tomatoes, pickles, shredded cheddar, and your (cooked and cooled) ground beef.

Tri-fold the dough, and then add more of each inclusion. Then roll up snuggly, pinching the sides as you go to keep all the delicious stuff inside.

Then transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and refrigerate for up to 24 hours (I do overnight).

Preheat your oven and Dutch oven to 450F. Once preheated, remove your dough from the fridge, and turn out onto parchment paper or a bread sling. Dust with rice flour and score.

Bake with lid on for 30 minutes. Then remove lid and reduce temp to 400F. Continue baking uncovered for 20 min, or until internal temp is 205-210F.

Cool for at least 2 hours before cutting.

*Note: This is best eaten on the same day as baking. Store leftovers in the fridge.