For those experienced sourdough bakers..... I've been wondering what the effect would be if I were to 'encapture' small pockets of water into the dough at the end of final kneading (or even final shaping) without kneading them to incorporate them into the dough? The idea might be to indent the dough with finger tips and fill the small indentations with small amounts of water, then fold over, seal the dough..??...
What might the effect be in the final baked loaf?
Would the water just soak into the loaf and create chewy sections of the crumb?
Might it increase the activity of the yeast and bacteria at that specific location and create large, irregular bubbles/hole in the final baked loaf?