Incorporating pickle juice into bread dough can enhance flavor and texture. Chef Billy Parisi recommends using it for natural salts and sugars, as well as vinegar that adds tenderness to the crumb. The vinegar impedes gluten formation, resulting in a fluffier, lighter bread. This technique is particularly effective for non-sweet breads like sourdough and rye. Pickle juice can be used as the main liquid or as a flavorful supplement, added at the same stage as water or milk, but not mixed with milk to avoid curdling.
Adding pickle juice will help add some natural salts, some sugars, and some tenderness to the crumb due to the vinegar.
The vinegar itself will guarantee a fluffier, lighter crumb because it impedes gluten formation.
By hindering gluten development, you get a more elastic dough that's easier to work with and a more tender crumb.
It can be used as the main hydration ingredient, or you'll get plenty of flavor if it's only 30% of the total liquid.
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