- Add them in during the stretch and folds.
- Laminate them in, taking the place of a stretch and fold.
- Laminate them in at the end of bulk fermentation, right before shaping your loaf, bagel, etc.
A good ratio is 1-2 cups of inclusions total per loaf.
ADDING INCLUSIONS DURING STRETCH AND FOLDS
This is probably the most used method, adding the inclusions right on top of the dough during the second set of stretch and folds, after the gluten has had time to develop.
Sprinkle the inclusions on top of the dough and gently stretch and fold the dough a few times until they are incorporated. If you do this early enough in the stretch and fold process, the inclusions will easily spread throughout the dough.
ADDING INCLUSIONS DURING LAMINATION
Adding inclusions to sourdough artisan bread using the lamination method is another option. You can either replace a stretch and fold with this lamination process OR you can laminate the dough at the end of the bulk fermentation.
To laminate, stretch the dough very thinly on your countertop. Spread your inclusions over the dough and fold up, adding a few more inclusions as you go. Continue with the bread recipe, bench resting, shaping and cold fermenting. The lamination method is good if you are adding sugar or cinnamon to the dough. Sugar absorbs the water in the dough making it fairly messy and cinnamon slows down the fermentation process. Be careful when adding both these ingredients to dough.
To create a swirl with your inclusions, the lamination method is used. Refer to my recipe for Cinnamon Swirl bread for the method of folding and cold fermenting.
BAKING SOURDOUGH BREAD WITH INCLUSIONS
After you shape your artisan bread, make sure none of the inclusions are popping out of the dough. If they do, just remove the inclusion or stick it back into the dough or on the underside of the dough. This keeps the inclusion from burning when you bake at a high temperature.
Sourdough with inclusions added doesn’t bake up quite the same way as a traditional artisan loaf. Inclusions interfere with the gluten strands, meaning you most likely won’t use intricate scoring or a sourdough “ear.”
Much of this information was taken from a post on the Amy Bakes Bread site, which includes videos and recipes
Inclusion Ideas:
Roasted garlic and herb additions. Roast a head of garlic for each loaf for about an hour at 325°. Wrap it in foil and pour in a little olive oil. Add the roasted garlic and herbs in the initial mix or in the first stretch and fold. 15g of olive oil for every 500g of flour along with 1 tablespoon of dried oregano, 1 tablespoon of dried mixed Italian herbs, and about 1 tablespoon of chopped fresh rosemary or basil, along with 1 head of cool, roasted garlic per loaf.
Cheese : Incorporate shredded or cubed cheese like cheddar, Gruyere, Parmesan, or goat cheese into the dough for a savory and gooey center.
Herbs and Spices
Edible Flowers
Dried Cranberries and Pecans
Cinnamon and Raisins
Chocolate Chips
Jalapeño and cheddar
Datil peppers
Olives
Lemon zest
Nuts
Seeds
Dried or Fresh Fruits (be careful when adding anything moist as it will change the dough)
Caramelized Onions
Roasted Garlic
Sun-dried Tomatoes
Blueberries
Pesto Swirl
The possibilities are endless.
Example:
Jalapeño cheddar loaf
75 g starter.
450 g bread flour
50 g rye flour
11 g salt.
11 g salt.
330 g water.
1 cup cheddar shreds or Violife vegan cheddar
60 g pickled jalapeños, diced and dried on a paper towel.
25 g starter as “refresher” added after the first stretch and fold
Add the cheese and jalapeños after the second stretch and fold. Cold retard overnight after bulk ferment . Brush top with olive oil for a softer crust. Bake in a covered cast-iron loaf pan at 450° for 23 minutes and 430° lid off for 23 minutes.
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