Adding Inclusions to Sourdough Bread
/Last updated October 8, 2024
Sourdough bread is delicious, but once you start playing with flavors and inclusions, a whole new world opens up. From cheddar jalapeño, pesto, or rosemary garlic, to double chocolate, lemon lavender or pumpkin, the options are endless.
The three main questions when it comes to inclusions are how much to add in, when to add them in, and how to add them in.
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How much to add?
There is a general rule of adding not more than 20% of your flour weight in inclusions.
This is a good place to start, but certainly not where you have to stay. There is also confusion on this rule, as some say it’s 20% of the flour weight while a few say it’s 20% of the total dough weight. I actually read the latter way when I first started adding inclusions, and I must say everything turned out fine, for adding more than I was “supposed” to. Really fine, actually.
The best way to find out how much you should add is to try it out in your dough and environment with the inclusions you have in mind. You can start with 20% of flour weight, and work form there. Too much really only exists when your loaf starts getting too flat (for your tastes) or the flavor is too strong.
I noticed from the moment I learned the 20% rule that what seemed like every. Single. Recipe for flavored sourdough included more than the 20% rule, and I was really wondering why have a rule at all if everyone is going to break it anyway?
Cheddar Jalapeño with different percentage inclusions
I’ve played around with different percentages and found that I like 30% of flour weight. Anything above 30%, and my loaves start to get flatter than I prefer. Lower than 30%, and I don’t get enough of the inclusions. I like to use Kirkland’s (Costco) all-purpose flour (protein 11.5%) because it is organic, but I could probably push the inclusion percentage a bit more if I were to use King Arthur’s Bread Flour (protein content 12.7%). Stronger flours and lower hydrations can help hold more inclusions.
As with anything sourdough, there are many variables that go into this conclusion, so you’re welcome to try out 30% but also don’t be surprised if that’s not your favorite. It depends on what the inclusions are, how strong your flour is, how well the loaves are fermented, etc.
For some visuals, I baked off 4 different loaves, all cheddar jalapeño, but each with a different percentage of inclusions. First I went all out and did 48% and 36%, then another batch with 35% and 30%. I love lots of cheese in my bread, so didn’t prefer to go below 30%.
First batch with 48% and 36%:
36% (left) and 48% (right)
36%
48%
Second batch with 35% and 30%:
Scoring to help differentiate between loaves: a wheat stalk with 3 spikes on each side and one with five on each side, for 35%. The 30% loaf had just one wheat stalk with three spikes.
35% (left) and 30% (right)
30% (left) and 35% (right)
35% (left) and 30% (right)
30% (left) and 35% (right)
It’s fairly easy to see the dough with the most inclusions is the flattest, while the dough with the least is the highest.
When to add in inclusions?
Inclusions can be added at 3 points, really. Which one you choose depends largely on what you are adding.
They can be mixed in right when you mix your dough.
This is best for smaller amounts or lighter inclusions, such as citrus zest, extracts, sugar, cocoa powder, etc. Heavier inclusions such as cheese chunks or even spices like cinnamon can have a negative effect on the bulk fermentation and it’s best to wait.
They can be added during bulk fermentation (during stretch and folds or coil folds)
I often do 4 sets of stretch and folds and find the sweet spot for adding in inclusions is the 2nd or 3rd set. This gives them time to get decently incorporated while still giving the dough a leg up in bulk fermentation. When I have too many things going and don’t get the inclusions added in until the 4th stretch and fold, the inclusions don’t get dispersed quite as well.
They can be added in during the shaping.
If you do a pre-shape, you can add them in then. If not, then you can add them in while you fold and roll your dough into its final shape, before placing it in its banneton.
For a small example of what it looks like to add inclusions in at different times and how that affects the final loaf, here are two loaves of pesto bread.
One has mixed the pesto in right at the beginning, with all the other ingredients.
The other, the pesto is laminated in instead of doing a 4th set of stretch and folds.
Lamination created a bit of a swirl effect, but it was harder to work with. Any time the oily pesto would pop through during shaping, the dough wouldn’t want to hold its shape, and it was difficult to shape it with the proper surface tension. You can see that I had difficulty shaping it by it’s slightly flatter profile, compared to the other loaf.
Mixing pesto in at the beginning creates a loaf with pesto evenly distributed, and was much easier to work with. In fact, the oil in the pesto getting mixed straight in even made the crumb a bit more tender, and was really lovely.
Taste overall was very similar, but for ease of making and the extra tender crumb, I would definitely just mix pesto straight in at the beginning rather than laminating.
While this is certainly not indicative of all inclusions, it’s a small insight into when and how you add inclusions can affect the final loaf.
How to Incorporate Inclusions?
How you incorporate inclusions depends on when you add them.
If making a chocolate espresso loaf, for example, you’d just mix in cocoa powder and espresso at the same time you’re kneading everything else together for your dough.
Otherwise, for chunkier things like cheese, fruit, etc, you can add them in during stretch and folds/coil folds as mentioned above or you can laminate them in.
To add during stretch and folds:
Start by sprinkling about a 1/4 of the inclusions over your dough in the bowl, then performing one stretch and fold/coil fold, stretching dough over inclusions and gently pressing dough into dough in other side to seal it shut. Sprinkle another 1/4 of inclusions on top and repeat a stretch and fold. Continue two more times until all inclusions have been added and each side has been stretched and folded.
If performing coil folds, it’s a similar idea, adding a little at a time while you pick up and coil your dough down, doing your best to get the inclusions evenly dispersed.
laminating dough
To add during lamination:
Lamination is a technique used in sourdough to strengthen the dough and is a great time to add in inclusions.
Spreading pesto over dough before folding back up
Start by lightly misting a clean workspace, then stretching the dough in as large and thin a rectangle as you can, being careful not to tear the dough. Evenly sprinkle inclusions over dough, then fold dough several times to get a tight and neat little ball again.
Lamination is my favorite way to get evenly distributed inclusions. I enjoy the lamination process, but it does take a bit extra work to clean a work space before and after rather than just adding the inclusions straight into the bowl with the dough for a stretch and fold. Lamination also isn’t as friendly when working with large batches of dough.
Tips for success when adding inclusions:
Play around with the percentage you like. It might not be the same for all inclusions!
If your loaf is going flat, you might have exaggerated with the amount of inclusions. Otherwise, rule out any other factors such as a weak starter, under or over fermented dough, lack of proper gluten development, lack of proper shaping, etc.
Using a stronger flour (higher protein content) can help to hold inclusions better.
Keep in mind that some inclusions will add moisture to your dough. You may want to lower dough hydration accordingly. I find great success with lowering hydration to under 70% when working with heavier and wetter inclusions such as cheese and fruit.
Some inclusions will affect the fermentation. Fruit and sugar will cause dough to ferment faster, so start checking your dough earlier than you normally would.
Try to keep inclusion chunks away from the outside of the dough when it bakes, otherwise they can burn. This is especially true of sugary things like fruit, dried fruit, chocolate chips, etc. You can help this by simply sticking any outside pieces back under and into the dough when doing the pre and/or final shape.
I would recommend against using silicone bread slings for sourdough with any kind of messy inclusions, and stick with parchment paper. The slings are designed to just barely cover the bottom of loaves, avoiding leaving any kind of indentations on the bread. However, the edges of the loaf then often come into contact with the dutch oven, which can bake cheese, fruit juices, etc. right onto your dutch oven. Not fun to clean. Using parchment paper will skip the mess and keep your dutch ovens cleaner.
