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How to get cheese and other garnish ingredients into sourdough without losing large air pockets

October 29, 2012 - 6:17pm -- tufcat

I've been trying to make a high-hydration sourdough with blue cheese and walnuts, and I'm wondering how I can get those ingredients into the dough (right before final proofing) and keep the large air pockets in the finished bread. The only technique I've read about is from Peter Reinhardt's "Artisan Breads Every Day" and involves flattening the dough and rolling the ingredients in, but when I tried it seemed that I collapsed many of the CO2 pockets during that process, leading to a denser crumb. (Another batch of the same dough gave large bubbles).

 

Thanks!

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