The Fresh Loaf

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

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tufcat's picture
tufcat

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

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!

Doc.Dough's picture
Doc.Dough

I would put it in about 6 S&F cycles before you bake. Just sprinkle one quarter on top and do a S&F; repeat 4 times; do 2 additional cycles.  You may need to reduce the mechanical mixing a bit so that you don't over develop the dough. 

tufcat's picture
tufcat

Thanks. Just to make sure I know what you're saying-- 6 S&F's right before shaping, then proof (say, for 90 minutes), then bake right afterward?

dabrownman's picture
dabrownman

put the add in's in on the next to last S&F.  1 set of S&Fs after adding is usually is enough to evenly distribute the goodies without deflating the dough.  I stretch and put some on the dough before folding it and then stretchai and add some more before folding it until all the add ins are gone.  The next set spreads them out even more evenly.  No extra dough working that wa, and you keep as many air pockets as possible.  Works for me.