Problems with distribution of bits
I've started working on a dried fig and walnut bread, based on Hamelman's Fig and Hazelnut and using a starter rather than yeast. 15% each of dried figs and walnuts, 50% wholemeal, 70% hydration.
Based on things I've read here and elsewhere, I decided to add the dried figs (each fig chopped in four or six) and the whole walnut halves after the final bulk fold. I spread the dough on the counter and flattened it to about 1.5 cm thick. Then sprinkled the figs and walnuts on top, rolled up longways and then rolled up again.
Allowed it to continue to bulk for another hour, then did the same flatten, roll and roll again.
Bulk for one more hour, then shaped and into a banneton.
Overall, the result is great, for looks and taste, but the figs and walnuts do not seem to have distributed evenly through the dough. You can see that clearly in the photo.
So, looking for advice. Am I wasting my time trying to incorporate the bits this way? Maybe I should just add them right at the outset. I know when I do other bread with bits -- olives or golden raisins -- that usually works.
Is there a different way to approach adding bits late in the bulk?
Next time I don't think I will soak the dried figs; they became too squishy.
Many thanks.