The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding in extras

BakingBetty's picture

Adding in extras

Hi Guys. My newbie sourdough experiments are going well thanks to advice on this forum. I now want to do something a bit different and make a flavoured sourdough. For example, olives or seeds etc. Now, normally you knead these in just before the final proove. But what about sourdough? Normally I handle very gently and never knead as such. How can I best incorporate these ingredients?

dabrownman's picture

add ins in teh dough during the stretch and folds  If'm doing 4 on 15 minute intervals Iwould put them in on the set.

Hope this helps

placebo's picture

What do you mean by "on the set"?

BakingBetty's picture

Thanks dabrownman. What set would you add the ingredients? The last set of stretch and folds? I'm planning on olives and coriander later today. Yum!

Fred Rickson's picture
Fred Rickson

I really want any added flavors to permeate the loaf.  So, I grind some seeds to powder, and also add some whole seed for the effect, and use olives, cheese, etc. early in the 3-5 day build.  Doesn't effect the build, and, as I noted above, you have the taste in every bite.  Just me.