I’m just jealous of the fact that nothing is sticking to their hands or the table.
Not_Idubbbz
man I love your vids. I remember you starting off with meat, steak, smoking, all the way through to sourdough and baking
FridgesArePeopleToo
Any reason not to just put it in the initial mix?
SuboptimalSupport
I was mesmerized by the video and did not read the title completely… was very confused about the bread change..
realgoodude
Jalapeño hands
xxmisterman007
I could watch this all day
emune2all
Are you tossing this in during your final fold before final shape?
thoughtihadanacct
Just want to add: if it’s important that your inclusions are under the surface so that they don’t burn, then you want to go with the lamination before final shaping method. If you do it during bulk/stretch and fold, you can’t guarantee that the inclusions don’t end up on the surface.
For me, I even avoid putting them on the bottom two thirds of the middle section during lamination. This is so the inclusions are deeper within the loaf. If you look closely at 0.23 you can see the dough is so thin it’s already tearing. After scoring the inclusions are definitely going to be exposed to direct oven heat. You can see that there’s burnt chunks at 0:26
MasterOfBunnies
I know I’m stoned right now, but did Iiss the jalapeno cheddar final product?
10 Comments
amazing
I’m just jealous of the fact that nothing is sticking to their hands or the table.
man I love your vids. I remember you starting off with meat, steak, smoking, all the way through to sourdough and baking
Any reason not to just put it in the initial mix?
I was mesmerized by the video and did not read the title completely… was very confused about the bread change..
Jalapeño hands
I could watch this all day
Are you tossing this in during your final fold before final shape?
Just want to add: if it’s important that your inclusions are under the surface so that they don’t burn, then you want to go with the lamination before final shaping method. If you do it during bulk/stretch and fold, you can’t guarantee that the inclusions don’t end up on the surface.
For me, I even avoid putting them on the bottom two thirds of the middle section during lamination. This is so the inclusions are deeper within the loaf. If you look closely at 0.23 you can see the dough is so thin it’s already tearing. After scoring the inclusions are definitely going to be exposed to direct oven heat. You can see that there’s burnt chunks at 0:26
I know I’m stoned right now, but did Iiss the jalapeno cheddar final product?