How to add inclusions into your sourdough loaf #sourdoughinclusions #sourdoughtips

When should you add inclusions into your sourdough? 👇🏻

There are a few ways you can do it. Give this a save so you can reference it later 📌

You can add them during final shaping, but I find that you don’t get as even of a distribution. But if you’re doing something wet like blueberry and lemon or cinnamon sugar, this method works best.

Another option is you can add them during the 2nd or 3rd stretch and fold for even distribution. Here in the video I’m showing 2 different methods. 

The first method, I am folding them into the dough at the same time as doing my 3rd stretch and fold. 

Followed by the next method, where I am actually laminating the dough into a rectangle instead of a stretch and fold, adding my Jalapeno and Cheddar, doing a book fold, and layering more of my inclusions before rolling it up.

With both of these methods, I will let my dough rest for 30 minutes and do one last coil fold. You can see in this video that my dough had built up a lot of structure and didn’t have much give, so I just barely did a coil fold at this point. 

After that, I let my dough bulk ferment on the counter, probably for another 6 hours (since it’s cold here, timing will always vary based on temperature), until it was doubled in size, airy, jiggly, and bubbly. 🫧

I then dumped my dough onto my work surface and did a very gentle pre-shape with my hands (I didn’t use a bench scraper as I wanted to be really gentle with my dough). When you add inclusions, you risk more tearing, especially with big chunks of cheese. 🧀

I let that rest for 15-20 minutes and then did my final shaping with the caddy clasp method and into the fridge it goes for the cold ferment.

One more note, I measure jalapeno and cheddar inclusions with my heart, but I’d say I used an entire jalapeno. I also dropped my water amount in my normal recipe from 350g to 325g to account for the water that jalapenos hold. 

Oh and I will never chop jalapeños another way again. I’m not one for kitchen gadgets, but this chopper is amazing 😍

Chopper link: https://amzn.to/42LQcAL

#jalapenocheddar #sourdoughinclusions #sourdoughtips #jalapenosourdough #sourdoughera #homemadebread #sourdoughshaping

I often get asked when is the best time to add your inclusions into your sour Del loaves if you’re planning on doing something like jalapeno and cheddar here are two different ways that you can add your inclusions by the way this Chopper is amazing in this method I’m adding my cheese and my jalapeno during my third stretch and fold just so that I can get an even distribution throughout the dough okay so this is the first method this next method instead of your third stretch and fold you’re going to laminate your dough into a rectangle like this add a generous amount of your toppings in the center fold it over and then I’m going to add even more toppings over here and roll it up like a burrito after half an hour of resting I’m going to do one more coil fold here you can see my dough is quite tight so it doesn’t even really need it at this point and then I’m going to let it bulk ferment on my counter until it’s ready you can see here there’s some really great bubbles it’s nice and Airy and jiggly and I’m going to do a quick little bench rest for about 15 to 20 minutes once my bench rest is done I’m doing just a simple caddy clasp here just because I have so many inclusions I don’t want to risk the dough tearing and then I did a 24-hour cold ferment H and look at that those crispy bits of cheese are my favorite