My first inclusion loaf! Cheddar and italian seasoning

Hi everyone!

Recently I've started baking using the double man method which I've found to be so much easier and less stressful and after feeling more comfortable with plain sourdough, I decided to throw some inclusions in there as well!

I used store-bought shredded cheddar and Italian seasoning and while it is very delicious, I did notice it is a little bit gummier than usual. I want to try doing cheddar jalepeno next time but I'm worried that'll just make it even wetter/denser so wondering how you guys adjust for inclusions. Also, there are more gaps in my crumbshot bc of the cheese, is that just the way it is or is there a way to prevent this? I will say, I know that people recommend dicing the cheese to make it more prominent, but I thought the shredded cheese showed up perfectly!

Here is my recipe, I did a same day bake bc I didn't feel like a long cold proof was needed since the flavors of the inclusion were the main feature rather than the usual sour tang of sourdough:

– 75g starter

– 500g flour

– 350g water

-10g salt

– Shredded cheddar and italian seasoning at random amounts (just eyeballed it)

Combined the ingredients, let rest for 15 minutes, did 4 stretch and folds about 25 minutes apart. I added the inclusions in at the last stretch and fold. Let rest for around 4 hours at room temp, shaped and put it in the fridge for an hour or so (just so its easier to score and during oven preheating), baked covered for 450 for 25 minutes, uncovered another 25 minutes, cut like three hours later.