Additional ingredients to sourdough
I've pretty well mastered (okay, not "mastered," but definitely gotten the hang of) reliably baking a good, well-risen loaf of APF naturally leavened bread. I'd be happy doing that for the rest of my life, but my wife has been pestering me for months to add stuff to the bread---garlic, dried fruits, etc---to make it more fun and interesting.
I wouldn't mind starting out with some garlic. My questions are various and predictable: How much should I add? Chopped, diced, etc? At what point in the bake---autolyse, folding, shaping---do I put the garlic in? Do additional ingredients affect the bake time? What does it do to the oven spring and crumb?
I'm sure that a lot of the answers to these questions depend upon variables like flour, hydration, temp, etc etc. So just give me some general answers, if possible.