Caraway seeds and preferment
I'm planning on a 25% preferment for a bake tomorrow and it is my intention to add Caraway seeds for flavour and maybe even some black onion seeds. I feel that if the Caraway seed were to be incorporated into the preferment, greater flavour would be released. Now I've never used these sharp seeds in bread before and wonder if it may damage the gluten structure should they be added early. I'm thinking maybe 1 tablespoon for 500g total bread flour. Are my concern valid? Also, would I experience a different flavour in the crumb if the seeds were added early compared to much later where a local flavour may be experienced, a little like poorly stirred coffee. This is my first preferment also.