When and how do you incorporate inclusions?
Long time lurker, first time poster! Thanks for any and all help.
According to the original Tartine book (aka, my bible), I'm supposed to incorporate the polenta, rosemary and roasted pumpkin seeds after the second turn. However, I can really feel the starting-to-develop gluten being ripped to shreds when I do this! I have several questions:
- Am I perhaps being too aggressive with the mixing in of the inclusions?
- In theory, why would you ever wait until ~ 1/4 of the way through the bulk ferment to incorporate inclusions? Aren't you undermining the gluten development, even if you're being as gentle as you can? And/or, aren't you sort of doing a bad job of incorporating the inclusions if you're not mixing thoroughly enough to disrupt the gluten?
- Is lamination the preferred way to incorporate inclusions? Is it always preferred, or does it depend on the particular dough/inclusions?
- Generally speaking, is there a certain amount of gluten degradation, reduction in dough strength, or reduction in oven spring / loaf volume that you just need to accept when you're using inclusions? Intuitively I'd guess the answer is 'yes,' but how much would you say, exactly (5%? 15%?)