Adding Inclusions to Sourdough Artisan Bread - Amy Bakes Bread (2024)

FAQs

When to add inclusions to sourdough bread? ›

The possibilities are endless 😌 there are usually 2 methods of adding inclusions. During your first set of folds, which is my favorite way, or through a process called lamination. You do this on your last set of folds, before the bulk ferment. Then let the dough rise for its bulk ferment and shape as normal.

Generally, any additions to sourdough bread should be made half way through the stretch and fold stage (so around the 3 to 4th fold if you're doing 6 sets). You want to ensure that the flavors you add to your sourdough bread are evenly distributed through the dough.

When is the best time to incorporate the add-ins? Most bakers add them in the middle or at the end of the bulk fermentation handling steps. For example, if you are doing a series of five stretch and folds, most bakers recommend incorporating the add-ins sometime after the first two stretch and folds.

But if you want to try it then you should experiment, nothing will go drastically wrong! I have also tried part baking the sourdough the first time around. This involves stopping the baking process before the crust has coloured fully, and then cooling and freezing the loaf.

However, if your sourdough add-ins are too wet, then the fillings can actually do the opposite and result in less rise. Meanwhile, if you're looking to top your recipe with add-ins for some artistic flair, like sprinkling some sesame seeds on the top, this can be done after forming your loaf, or right before baking.

There are two common times to incorporate add-ins, during the stretch and fold phase or during lamination.

#4 - Perform a few slap and folds until the dough is smooth and then let the dough rest between 30-60 minutes. #5 - Gently fold in your rainbow sprinkles as you perform 3 sets of coil folds, spaced 30-60 minutes apart.

Do you cover sourdough during bulk rise? ›

Most dough will be bulk fermented in some kind of container. Be it a tub or a bowl. Containers often come with lids, so that is the first best way to cover your dough as it goes through bulk fermentation. If your bowl does not have a dedicated well-fitting lid, then you can try and look for alternatives.

If the dough feels weak and fails to smooth and hold its shape by the end of bulk fermentation, mix/knead it longer or add more sets of stretches and folds during bulk fermentation.

If your loaves are overproofing, they are most typically already too far along coming out of bulk fermentation. That is where the issue needs to be rectified.

Adding Inclusions During Lamination

Spread your inclusions over the dough and fold up, adding a few more inclusions as you go. Continue with the artisan bread recipe, bench resting, shaping and cold fermenting. I especially like the lamination method if I'm adding any sugar or cinnamon to the dough.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor.

Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Before the first set of stretch and folds, spread the seed soaker, sunflower seeds, and lemon zest (optional) over the dough.

Overproofed sourdough is preventable but also salvageable. Reshape the dough, bake it as a pizza or flatbread dough, or bake it and turn it into breadcrumbs for granola. Third-generation Parisian baker Apollonia Poîlane shows you the signs of overproofed dough and how to save it.

Preparing to Bake Overnight Sourdough Bread

Leave your dough in the fridge (or counter) until the very last minute - placing a cold dough into a hot oven will give you a great "spring". When your oven is at temperature, take your sourdough out of the fridge.

Bake – 7:00 a.m. (pre-heat oven at 6:00 a.m.) Preheat your oven with the rack at the bottom third to 450°F (230°C).

Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Before the first set of stretch and folds, spread the seed soaker, sunflower seeds, and lemon zest (optional) over the dough.

When should I shape my sourdough? ›

Once the dough is forming bubbles, has increased in size, and is less sticky (approximately five hours after the final mix), the bread is ready to shape. I do an initial shape, wait ten to twenty minutes, then shape again and place in a banneton. You can also use a well-floured tea towel in a bowl.

Next, leave the dough in the banneton to proof at room temperature for around 12 hours or in the fridge overnight.