Slap and fold with ingredients
I've been dabbling with sourdough bread making for the last 2 years with mixed results. I started making Tartine-style breads but never had much success with stretch and fold as my primary method to develop gluten. I've moved on to doing slap and fold and my bread have risen much more nicely since. However, adding ingredients to my dough prior to doing slap and fold makes a real mess. I've tried adding the ingredients during bulk proof while folding my dough, but to properly mix everything I fear I am destroying part of the gluten and end up will less then stellar oven proof. Any tips?