Combine the sourdough starter and water and mix into milky, then add the chili crunch oil and pickle juice, combine again then add flour and salt and mix until you get a shaggy dough.
Cover and rest the dough for one hour and perform four rounds of stretching folds 30 minutes apart. Adding in the chopped, floured pickles for rounds 2-3, 1/2c at a time.
Cover again and bulk ferment on the counter for 6 to 8 hours until it has doubled in size.
Turn onto a floured surface and stretch to flatten it out to a circle. Tri-fold it, and then roll it up and do some push and pulls, tucking under to round out the loaf.
Place in a prepared banneton, cover with plastic wrap or a kitchen towel and place in the fridge overnight or at least six hours
To bake, preheat oven to 450° with the Dutch oven. Preheat the Dutch oven for 20 minutes. flip the loaf on parchment paper or a silicone sling and score the loaf. Place in the preheated Dutch oven, add a couple ice cubes inside the Dutch oven around the parchment or silicone sling (whichever you’re using). Place the lid on immediately
Bake with the lid on for 35 minutes and then with the lid off for 10 minutes.
