Nothing beats the aroma and taste of freshly baked sourdough artisan bread. That crispy crust, soft and airy crumb…it’s simply irresistible! But have you ever thought about taking your sourdough to the next level?
At Robert Kline Art, we’re all about exploring creativity, and that extends to the kitchen! One of my favorite ways to elevate my sourdough artisan bread is by adding inclusions. From sweet and fruity combinations to savory and cheesy blends, the possibilities are truly endless.
This guide will take you through the when, how, and what of adding inclusions to your sourdough artisan bread, so you can impress your friends and family with bakery-worthy loaves!
When to Add Inclusions to Sourdough Artisan Bread
Timing is key when it comes to incorporating inclusions into your sourdough. Here’s a breakdown of the methods I use:
1. Adding Inclusions During Stretch and Folds
This is my go-to method. After the first stretch and fold, when the gluten has started to develop, sprinkle your chosen inclusions onto the dough during the second set of stretch and folds. Gently work the dough, ensuring the inclusions are evenly distributed.
This method works wonders for a variety of inclusions, like shredded cheese and jalapeños, dried fruit and nuts, or even caramelized onion and cheese.
Expert Tip from Sarah, a seasoned sourdough baker: “Adding inclusions early in the stretch and fold process ensures they’re well incorporated, preventing any pockets of unincorporated ingredients.”
2. Adding Inclusions During Lamination
Lamination involves stretching the dough thinly and then folding it onto itself, much like you would with puff pastry. You can either replace a stretch and fold with lamination or do it at the end of bulk fermentation.
Stretch the dough, sprinkle your inclusions, and fold. Repeat this process a few times. This method is particularly useful for ingredients like sugar or cinnamon.
Why lamination for sugar and cinnamon? Sugar can make the dough sticky, and cinnamon can slow down fermentation. Lamination helps manage these factors.
Baking Sourdough Artisan Bread with Inclusions
Before you pop your shaped loaf in the oven, ensure no inclusions are sticking out, as they could burn. Tuck them in gently or move them to the underside of the dough.
Bake your bread according to your recipe’s instructions and enjoy the delightful aroma that fills your kitchen!
Choosing Your Inclusions: Flavor Combinations to Inspire You
Here are a few of my favorite sourdough inclusion ideas:
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Sweet Delights:
- Chocolate Sourdough Artisan Bread: A match made in heaven! Use high-quality bittersweet chocolate chips for the best results.
- Sourdough Artisan Gingerbread Loaf: Perfect for the holidays, this loaf is bursting with warm spices and sweetness.
- Cinnamon Raisin Sourdough Bread: A classic combination that never fails to impress.
- Cranberry Pecan Sourdough Artisan Bread: Tart cranberries and crunchy pecans complement the tangy sourdough beautifully.
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Savory Sensations:
- Jalapeño Cheddar Sourdough Bread: For those who love a bit of heat, this loaf is packed with flavor.
- Honey Whole Wheat Sourdough Bread: A touch of honey enhances the nutty flavor of whole wheat flour.
- Roasted Garlic and Rosemary Sourdough Bread: This fragrant loaf is perfect for serving with soups or dipping in olive oil.
Remember: Get creative and experiment with different flavor combinations!
FAQs About Inclusions in Sourdough
Q: Can I add chocolate or cinnamon chips to my dough? If so, when?
A: Absolutely! However, these ingredients tend to melt in warm dough. I recommend adding them towards the end of bulk fermentation, just before the cold ferment, to prevent them from melting completely.
Q: Are there any ingredients I should avoid adding to my sourdough dough?
A: While most fruits, nuts, cheese, herbs, and vegetables work well, it’s best to avoid overly moist ingredients. For example, use dried or soaked fruits instead of fresh ones, as excess moisture can affect the dough’s consistency.
Take Your Sourdough Journey Further with Robert Kline Art
Adding inclusions is just one of the many ways to elevate your sourdough baking. If you’re new to the world of sourdough, check out my beginner-friendly guides on my website. From starter ratios to troubleshooting tips, I’ve got you covered!
For more in-depth learning, sign up for my online sourdough classes or join me for an in-person workshop. Let’s bake delicious sourdough together!