Mix warm water and pickle juice in a bowl. Whisk in sourdough starter, then gradually add flours and salt until shaggy dough forms.

Cover dough, let rest for 45 to 60 minutes. Perform stretch and folds every 30 minutes, incorporating diced dill pickles during the second stretch.

Cover the dough again, let rise for about 2 hours in a warm place until doubled in size.

Turn dough onto floured surface, shape into batard or boule, cover to relax for 20 minutes, then transfer to banneton for 2-hour proof.

Cover banneton with plastic wrap and place in refrigerator for at least 12 hours.

Preheat oven to 450°F with a Dutch oven inside for 30 minutes, transfer dough onto parchment, score, then place in Dutch oven and bake for 30 minutes.

Remove lid, bake for an additional 10 to 15 minutes until golden brown and internal temperature reaches 205°F to 210°F.

Transfer baked bread to a wire rack, let cool for at least 2 hours before slicing.