I thought you were adding peas and carrots at first. It’s been a long day
KLSFishing
Tips for Inclusions and Sourdough
1. Some inclusions have antibacterial properties such as garlic, cinnamon etc. This will slow your bulk fermentation down overall. You can cook garlic before adding into the dough and you can add cinnamon towards the end of bulk fermentation.
2. Moisture content matters in your inclusions. Raw jalapeños for example have a ton of moisture that leeches after being processed and will negatively interact with your dough if your dough is not able to take on the extra moisture.
Adding inclusions once your dough has sufficient gluten development will help negate this issue. You can also roast them to reduce moisture content.
Origamishi
One thing that’s always confused me for inclusions is that they’re perishable and unrefrigerated during the proofing. Won’t something like cheese go bad?
thejaxb
Very nice! I always want to try inclusions but it’s a bit intimidating. Watching the process makes it seem ok somehow lol
Are you ok to share how many of what sized loafs do you get from that size bin?
TheGUURAHK
What about cheese?
Fresh_Value_6922
I’d love for someone to post a recipe of a really tasty bread that has tons of flavor with cheese, onions, & other goodies that I can’t think of, also relatively easy for a beginner.
Unusual-Ad-6550
OK-am I the only one who still thinks the inclusions are peas and carrots? Everyone else seems to think it is something else. What am I missing
umijuvariel
Teach me *more,* Bread Wizard!
TheFreakingBeast
Damn no gloves touching the penos
ander594
How are you calculating the water of your inclusions? Do you just know that the cheddar jalapeno likes XX% hydration?
10 Comments
I thought you were adding peas and carrots at first. It’s been a long day
Tips for Inclusions and Sourdough
1. Some inclusions have antibacterial properties such as garlic, cinnamon etc. This will slow your bulk fermentation down overall. You can cook garlic before adding into the dough and you can add cinnamon towards the end of bulk fermentation.
2. Moisture content matters in your inclusions. Raw jalapeños for example have a ton of moisture that leeches after being processed and will negatively interact with your dough if your dough is not able to take on the extra moisture.
Adding inclusions once your dough has sufficient gluten development will help negate this issue. You can also roast them to reduce moisture content.
One thing that’s always confused me for inclusions is that they’re perishable and unrefrigerated during the proofing. Won’t something like cheese go bad?
Very nice! I always want to try inclusions but it’s a bit intimidating. Watching the process makes it seem ok somehow lol
Are you ok to share how many of what sized loafs do you get from that size bin?
What about cheese?
I’d love for someone to post a recipe of a really tasty bread that has tons of flavor with cheese, onions, & other goodies that I can’t think of, also relatively easy for a beginner.
OK-am I the only one who still thinks the inclusions are peas and carrots? Everyone else seems to think it is something else. What am I missing
Teach me *more,* Bread Wizard!
Damn no gloves touching the penos
How are you calculating the water of your inclusions? Do you just know that the cheddar jalapeno likes XX% hydration?