I'm feeling like I'm finally starting to get the hang of this so I want to try adding in some inclusions. What are your favourite things to add and is there anything I should know about how it could change the baking process?
Most recent loaf recipe, except I put it in a loaf pan to bake. Best I've made yet and finally no gumminess.
by OutsideReality4987
23 Comments
**Hello OutsideReality4987,**
Thank you for posting. [Here is the posting prompt](https://imgur.com/a/De6AKiQ) if you need to read it again. Our Rules are [here](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Did someone give you a hickey for making delicious bread?
I haven’t done it yet, but my whole sourdough journey started so I could make a jalapeño sourdough bread.
My favourite savoury ones:
Pancetta + mozzarella, roasted pepper + cheese, cheese + onion, chilli peppers (any kind) + cheese
Sweet ones (I’ve only tried a handful but want to try more):
Cinnamon sugar, chocolate chip, white chocolate + raspberry, Nutella + strawberry
I’ve only done rosemary so far, it’s pretty delicious, and now any time I get a loaf request they always ask for the rosemary inclusion.
Here are my favourites:
**Sesame seeds**: I add about 10-15% of flour weight in black and toasted sesame seeds. Give’m a toast in a skillet until they start making a popping sound (like popcorns) and cool them down in a part of the water from your recipe. Do this for all seed inclusions.
**Butter-honey caramelized oats**: Toast about 10% of flour weight in rolled oats (or the oats of your choice) in the oven until slightly golden. Caramelize butter in a skillet until golden brown. In another pan, add honey (about 10%), water, the caramelized butter and the oats and cook until porridge consistency. Fold it into the dough.
**Misô and/or gochujang:** Just add about 10% of flour weight of a combination or either one of them to the water and mix the dough. You can also add sesame seeds along with this one, it’s a great combo!
**Polenta and Chimichurri:** Add about 10-15% of polenta/grits/whatever corn flour porridge you’re familiar with. Add about 2% dried chumichurri seasoning (I think it’s a combination of dried parsley, oregano, garlic, onion and chilli flakes).
**Chia seeds and quinoa:** Again, about 10-15% (it’s my go-to number for inclusions lol) of chia seeds and 10% of quinoa flakes. I didn’t toast the chia seeds (I might try it sometime).
Your loaf looks great!!
Rosemary loaves are a fan favorite, however I am not a fan. I find this so far as my easiest inclusion. Another I do is jalapeños and pepper jack cheese. I have made this like 6 times maybe more. I haven’t perfected it yet. I usually do:
100g starter
10g salt
15g olive oil
300g water
450g bread flour
About 4oz of shredded pepper jack (I shred it myself)
Jar jalapeños about 20 of them.
I have changed the flour to 500 a couple of times and honestly I don’t think it matters between 500 to 450g with the flour. I thought with the added moisture that I needed to increased it. So far I can’t tell a difference.
I did for the first time add brown sugar and cinnamon. The person I made it for absolutely loved it and then made French toast with it. I will be making it again!!
😏
Isn’t it 30°C? You bake indoors during the heat wave?
An interesting one that I tried that turned out well was the addition of Za’atar. It turned out nicely (assuming you like that spice)
1. Asiago cheese
2. Cinnamon raisin
Kalamata olives, herbes de Provence, and lemon zest. 🤤
The lemon zest really brings the olives and herbs together in a really nice way.
That’s my ‘go to’ set of inclusions.
I like cheddar. It especially adds something when you toast the slices later and the cheese toasts.
If you want ideas i can send you pictures from my book
The favorite options at the baker i work at is
Marzarila cheese
Olives and Thym
Walnut raisen
Good looking pair of loaves
Keep in mind if you add inclusions it will change the moisture content.
[Video on how to add inclusions.](https://youtu.be/H5kJtoJ1wM0?si=Jzhau_Yzcj-tDi6r)
Green chili and caramelized cheddar
I love Rosemary and olive oil, hot honey jalapeno and cheddar, onion and chive, roasted garlic and herbs
Jalapeño & cheddar or Walnuts
I got back into baking sourdough after not baking for a number of years. I previously worked in the restaurant/baking industry as a (bread) baker, pastry chef, and head chef where we made fresh sourdough (and other artisan bread). The first recipe I started out with is from Amy Bakes Bread for Oatmeal Sourdough. I keep making it as my template to sharpen my bread baking skills. It is really flavorful and moist (fyi, I increased the honey to 3T and the salt to 1T).
https://amybakesbread.com/oatmeal-sourdough-bread/
Fennel and caraway seeds
My two favourites so far have been roasted garlic with rosemary and cheddar jalapeños. I want to try some olives next
My two favorites have been:
1. Cinnamon & raisins – smells great and loved
for breakfast. 40% whole wheat on this.
2. Cranberries and walnuts – big fan of the
crunch the nuts add.
I tend to lean to nuts and dried fruits and like my bread sweeter overall. My family doesn’t like the nuts so I don’t bake them much lol.