Dill Pickle Mozzarella Sourdough

1. Mix the dough. Combine water, pickle juice, and starter. Add flour and salt. Mix until a shaggy dough forms. Let rest 30 minutes.
2. Stretch & folds (with inclusions). Do 3–4 sets of stretch and folds, spaced 20–30 minutes apart.
3. Add the pickles and mozzarella during the 2nd or 3rd stretch and fold (the creator laminated them into the 3rd and pre-shaped for bulk fermentation).
4. Bulk ferment. Let the dough rise at room temp until it’s puffy, slightly jiggly, and about 50–75% risen.
5. Shape into a tight boule or batard, keeping most of the inclusions tucked inside so they don’t burn.
6. Cold proof. Place in a floured banneton, cover, and refrigerate overnight (8–16 hours).
7. Bake in a preheated Dutch oven (or loaf pan with lid) at 450°F for 25 minutes covered. Uncover and bake at 400°F for 25 minutes uncovered until golden brown.
8. Let cool before slicing (if you can wait).