How to mix add-ins to a 50-55% hydration stiff dough -
if I can't use a mixer? Does "lamination" work well with stiff dough?
P.S. maybe I can roll out the dough, spread the add-ins on top, cut the dough in a few sections, stack them on top of each other, then repeat the cutting and stacking if needed. But then I will have to let the dough rest before I can shape it. I am looking for a way to mix the add-ins without having to delay shaping.