The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Nuts Tear Dough

Got-to-Baguette-Up's picture
Got-to-Baguette-Up

Nuts Tear Dough

Ever notice that when you mix nuts like walnuts or pepitas into loaves, they tear the dough when you stretch and fold it, and even when its proofing.  I feel like this affects gluten development.  

Any tips on how to not tear dough while mixing in nuts?

Mini Oven's picture
Mini Oven

Roll the shaped (perhaps damp or sticky) loaf onto the spread out raw nut meats to coat.  They bake up beautifully in the oven.  

Sometimes I add roasted nuts inside when shaping the loaf.  I spread out the dough in a large rectangle (deflate somewhat and) spread out the nuts leaving a naked strip at the end for pinching the dough together.  Then roll the roasted nuts and seeds tightly inside.   The slices get a slight swirl pattern in the crumb. 

Got-to-Baguette-Up's picture
Got-to-Baguette-Up

That makes a lot more sense to me.  The books I read on incorporating fruit or nuts suggest incorporating during the final minute of mixing in a stand mixer, or in the last few minutes of mixing by hand.  I find this to be too disturbing to the forming gluten, especially during stretch and folds.  The sourdough walnut loaves came out nice, though for 78% hydration, the crumb wasn't as open as I'd hoped for.  

I'm going to roll it like a swirl as you suggested when shaping next time.  Thanks for the advice!

Lazy Loafer's picture
Lazy Loafer

I always mix nuts, fruit, etc. directly into the dough right at the beginning. Yes, they do effect the nice smooth elastic nature that you try to get in your dough, but the bread seems to always turn out fine. I find if I try to roll stuff into the dough when shaping that I often end up with voids through the loaf. Pros and cons for both approaches.

Got-to-Baguette-Up's picture
Got-to-Baguette-Up

I've always done it your way.  I'm going to try it the other way, and see which one I prefer.  

Thanks for your response.  

Mini Oven's picture
Mini Oven

whole nuts and seeds and such  (there are always a few of "those")  I grate them up to almost flour and work them into the beginning dough, do have to consider the additional fat that comes off the ground up bits.  ...and they interfere with hydration a little bit.  Easy to tweak.  

Na Ya,  the good the bad and the not so beautiful.   :)   

The only problem is the "other" lab rats that love seeds on the outside of the loaf and hover all too close snatching drop offs or worse yet,  pick off the seeds decorating the loaf.  Those can be really irresistible.  The seeds and the lab rats.