Two Separate Inclusion Types in a Sourdough - take 2
This morning I baked off two sourdough loaves that I mixed and shaped last night (2am). I made a 60% WW dough at 75% hydration and add two types of inclusions at the first fold.
The first half got some parmesan and Kerrygold Dubliner cheeses mixed in and the other half was studded with rum soaked dates, toasted pecans, and cocoa.
They both taste great and again, as a newcomer to this whole world, I'd love your input, comments and feedback.