The Secret to Adding Fruits and Nuts to Sourdough | Best Method for Sourdough Inclusions

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#bread #sourdough #artisan #breadrecipe
In this video I'll bake two loaves of cranberry walnut sourdough bread to find out which method works best when adding inclusions. I'll make one batch by adding the inclusions during the initial bulk fermentation, during the second set of stretch and folds. Then, I'll add the cranberries and walnuts to the second loaf during the final shaping. I want to see if adding the inclusions during bulk fermentation affects the gluten formation and structure of the crumb.
I did not include the recipe for the Cranberry Walnut bread in this video however, I will post the full recipe tutorial in a future video. I will include a link to a recipe and tutorial on how to make sourdough bread for beginners below:
• Sourdough Bread for Be...
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Опубликовано:

6 июн 2024

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Комментарии : 88

@PingsNomFictionLife 3 месяца назад

Thank you so much for showing the experiment of the inclusions. I will try to make it on my next bakes.

@jerseyphilip 9 месяцев назад

Thank you, this was very interesting and helpful

@freedomjam3670 8 месяцев назад

What a great experiment. Thank you for sharing. Good to know !😊

@MaggiesMusings 7 месяцев назад

Thanks so much! Glad you found it helpful!

@NancyRemling 2 месяца назад

This may have been the best video I've seen on sourdough. I've watched A LOT! This was very helpful. Thank you so much!!

@MaggiesMusings Месяц назад

I'm glad you liked it! Thanks so much for the sweet compliment 🥰

@BeckyInCa Месяц назад

Thank you!

@susosu6070 Год назад

OMG! I’m about thinking of having some inclusion and here you’re! You’re my angel! Thank you so much. 😊 🙏🏻 Your experiment helps me a lot. 👍🏻👍🏻👍🏻

@MaggiesMusings Год назад

Yay! I'm so glad it helped! Now that I've had time to eat both loaves, I really think waiting to add the inclusions to the end is best. The crumb was much lighter and had a better distribution of holes. I think the oven spring was better, too! Let me know how yours turns out!!😃

@chrystalclear7557 7 месяцев назад

Thank you for doing this. It's really interesting to see how these methods are affecting the final result. 😊

@MaggiesMusings 7 месяцев назад

You're welcome. I'm glad you found it helpful! 🥰

@BobShaffer-wt6cs 6 месяцев назад

I just found your great channel and I am very impressed, it is not all about you, it is about your subject. I subscribed, liked and rang the bell (for whatever that does). I will be watching your videos.

@MaggiesMusings 6 месяцев назад

That is the nicest comment I've ever received! Thank you so much ❤️

@holykissme 3 месяца назад

I learned so much! Even just watching your hands work the dough. And the measuring to 25%. The test was excellent. Thank you, so much.

@MaggiesMusings 3 месяца назад

I'm so happy you liked it!! Thank you for taking time to tell me! 🥰

@RhubarbAndCod Год назад

Ooohh... I love a good fruited bread! This sounds delightful Maggie! Excellent method!

@MaggiesMusings Год назад

Thanks, Susan! It was fun to see which worked best! I'm going to try a savory loaf next. Olives?

@RhubarbAndCod Год назад

@@MaggiesMusings Olives!! 100%!! Maybe also asiago and herbs? Maybe garlic and onion?? The possibilities are endless! Can't wait!

@MaggiesMusings Год назад

@@RhubarbAndCod you definitely have the refined palate and culinary expertise! I'll gladly take your advice!

@triciaforsting3648 7 месяцев назад

I’m a beginner with my sourdough breads. I’ve made mixed olives (sliced green with pimentos and Kalamata drained well and patted dry) phenomenal My next attempt will be fresh minced rosemary and feta cheese. 🤔🤷🏻‍♀️

@MaggiesMusings 7 месяцев назад

That sounds absolutely delicious!!

@daniellegarcia9398 2 месяца назад

What is this cover that you use? I liked it!

@michca2112 9 месяцев назад

I am just about to make mixed seed loaf and I was wondering if I should do it before or after. This really helped and now I want to make a cranberry walnut loaf too! Thank you!

@MaggiesMusings 9 месяцев назад

Yay!! I'm so glad it was helpful 🥰

@DANVIIL 5 месяцев назад

I laminate the dough before the first S&F, then add inclusions and it always turns out very well distributed.

@sonshineandsong 5 месяцев назад

Ok! I just did an oatmeal mush loaf and added it during the lamination. Totally skipped shaping steps. I used the coil folds to shape it. Came out fantastic! Now I plan to make fresh cranberries and will try adding them during shaping. Hopefully I can update you when I bake it next week.

@MaggiesMusings 5 месяцев назад

Keep me posted! 😀

@nlaplaca 4 месяца назад

This is the best inclusion video that I’ve seen yet. I’ve never really been able to get things distributed evenly. I now feel confident I’ll be able to do that. Thank you.

@MaggiesMusings 4 месяца назад

That's so nice of you to say! Thank you. You'll have to let me know how you next loaves turn out!

@nlaplaca 4 месяца назад

@@MaggiesMusings Will do. I always make 2 loaves and have always added the inclusions during a lamination. Therefore I was committed to both loaves being whatever inclusions I was adding. After watching this I now realize that I don't have to do that. And if I wanted to make one without inclusions and the other with I can do so. I don't know why I never thought of that.

@nlaplaca 4 месяца назад

@@MaggiesMusings It worked great. It was somewhat awkward for me because I'm used to doing a pre-shape and then a final shape. And my rolling method is different. But the end result was amazing.

@MaggiesMusings 4 месяца назад

Yay!! Thanks for updating me 🥰

@nlaplaca 4 месяца назад

Sure! And next time will be a little easier.

@evelynwald9132 5 месяцев назад

Great video, and you are a kindred spirit as I always look for better ways to add inclusions. I do mine a little different as I do a lamination fold where the dough is stretched out (approximately 15 x 20 inches). I put 1/3 of inclusions on the center third, fold over one side, top this side with another third of the inclusions, fold over the remaining side, top with remaining third of inclusions and then fold over in thirds to form a loose ball. That’s followed by 2 or 3 stretch & folds. I always bake 2 loaves when I make bread, so I’m going to test to see your method vs what I have been using. Thanks so much for sharing and I will be checking out more of your videos. PS: I also use that exact same silicon mat when I bake.😊

@MaggiesMusings 5 месяцев назад

Hey! I have used lamination for smaller/finer inclusions and love it. This dough has a high hydration ratio and I was afraid the walnuts would cause tearing if I stretched the dough too thin. I may just have to give your technique a try next time!

@evelynwald9132 5 месяцев назад

@@MaggiesMusings Good point about high hydration, all these little things to think about when making sourdough, but I love it. Thanks!

@barbarafallin2038 3 месяца назад

I can't wait to make blueberry lemon, sourdough bread , yummy

@MaggiesMusings 3 месяца назад

Oh, man! That sounds amazing! 😋

@barbarafallin2038 3 месяца назад

@@MaggiesMusings you use the zest of the lemon 🍋

@tamaraford6231 2 месяца назад

That is my favorite flavors. Can you share your recipe please.

@barbarafallin2038 2 месяца назад

@tamaraford6231 I found it on RU-vid sweetie, Artisan blueberry, lemons 🍋 no- knead bread,I hope this helps

@maryannedeering1663 4 месяца назад

Hello, I was wondering if you posted a link for this recipe? it looks Amazing. Thank you so much for your hard work❤ had to come back and add to my comment . What a cute little bundle of joy when you put them in their baskets to rise overnight and omygoodness, they baked up so pretty❤

@MaggiesMusings 4 месяца назад

Thank you so much!! So glad you liked it! This is a link to the recipe I used: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fQUI4YheAlM.html

@maryannedeering1663 4 месяца назад

@@MaggiesMusings thank you for the link Maggie♥️

@MaggiesMusings 4 месяца назад

@@maryannedeering1663 you're so welcome! 🥰

@kerncountyrd5263 8 месяцев назад

What percentage is the hydration on your dough? It looks really high.

@catportwine3089 5 месяцев назад

I love this video as I do love a good experiment and who doesnt love good bread 😉 Im actually getting ready to feed my stsrter in preparation for making a cranberry and walnut loaf so this was perfect! Im a little confused by the end of your video though. Initially, when you cut the loaves you said that the inclusions appeared to be more evenly distributed throughout the loaf on the loaf where you added them during the coil and folds. In my mind, that's a point in favor of the coil and folds inclusions method. Then, during the taste test, you commented that the lamination method of inclusions tasted better or had better texture (I cant recall your exact words 😅). So that's a point for the lamination method. The loaves are now tied. What was your tie breaker? Or is flavor/texture (not inclusions distribution) the more important factor here? Definitely loved this video though! Thank you for posting it! Blessings to you 🙏

@MaggiesMusings 5 месяцев назад

Thanks so much for watching! You're right, my result were a bit confusing. The coil fold method did a great job of distributing the inclusions. With walnuts or other larger inclusions, though, the hard, sometime sharp edges can tear the gluten strands as they develop, resulting in a denser crumb. For me, the biggest sign of success in sourdough baking is a beautiful crumb. Adding the inclusions during the final folds gave a much prettier and lighter crumb. I guess it depends on which is most important to you. Overall, the distribution of cranberries and walnuts was very close, so the crumb won out for me!

@kimyoung2748 7 месяцев назад

Just made cherry walnut and same problem. Next time Im waiting to add inclusions.

@user-gw5hb2mv9v 2 месяца назад

Thank you! Can you do the same with onions and garlic?

@MaggiesMusings 2 месяца назад

Yes! It will work with any inclusion 😊

@cachi-7878 11 месяцев назад

@6:00, oh boy! This is so subjective! You’re comparing apples to oranges. Aside from that, the best method to incorporate inclusions into your dough is to do a lamination after having done two or three S&Fs. This way you distribute all the inclusions evenly. Additionally, you develop your dough well before adding them.

@MaggiesMusings 11 месяцев назад

Lamination is a great method (see my Super Seeded Sourdough video). However, chopped walnuts and cranberries are bulky and jagged and can cause your lamination to tear. I prefer folding them in. To each his own 😊

@DearMoonProject Месяц назад

The stretch and fold looks bigger even though it’s the same amount 😮

@mandiigraham1596 3 месяца назад

I add my inclusions at the lamination stage. I find that the fruit should be dry to thought otherwise it changes the texture of the dough. So if I think I need to soak the fruit first, I will do that the night before and let the extra moisture dry out on a paper towel overnight . Wet fruit will change the hydration percentage so you could find handling the dough will be different and you could have some patches of doughy crumb in the final loaf. .

@MaggiesMusings 3 месяца назад

Lamination works great but if you have large or rough textured inclusions like walnuts, they tend to tear your dough.

@lindagordon2955 4 месяца назад

Thank you so much for doing this comparison. I've done it both ways, but I do prefer adding the inclusions at the end. My problem was using raisins that have been soaked. The dough around the raisins after it's baked is gummy. I did hear another RU-vid video say that he doesn’t soak his raisins because of the gummy dough around the raisins. What has been your experience?

@MaggiesMusings 4 месяца назад

It really depends on the hydration of your dough. Unsoaked raisins will draw moisture from your dough. The raisins should be soaked and drained or blotted dry. I haven't had a problem with gummy dough 😊

@lindagordon2955 3 месяца назад

@@MaggiesMusings Thank you. I'll try it again and dry them.

@barbarafallin2038 3 месяца назад

I don't soak my raisins and I had any problems, yet

@KatMa664 4 месяца назад

Oh, well I’m confused. I thought you were going to say the one that you distributed the inclusions in the beginning was the better one because you said you liked the color better and it was distributed better. But then you like the crumb on the other one better so you said it was the clear winner. So I guess you have to decide which is more important the look the crumb the color, or the better distribution.

@27kjh 4 месяца назад

I thought the same as you. The finale decision was a bit confusing.

@DoumdaDoum 13 дней назад

She pointed the wrong loaf at the end that’s all

@lynns9671 8 месяцев назад

Can you add your add ins while doing the mixing.. at the very begining..?

@MaggiesMusings 8 месяцев назад

Adding the mix-ins at the very end helps prevent the inclusions from breaking the gluten strands that you formed. If you add the inclusions before the dough has a chance to develop the gluten strands, you risk a dense, more cake-like dough - not chewy air-filled bread dough.

@renejessee 4 месяца назад

So I've wanted to get better even distribution but you're saying that even though mixing in during folds did that the end result of the bread (taste/texture)was better mixing during shaping. Was the taste/texture that much better? The crumb appeared very close the same. I'd just love to have the even distribution because I can't stand when it looks like I hardly put anything in. Thanks for clarifying for me. 😊

@MaggiesMusings 4 месяца назад

I preferred the lighter crumb. The distribution was pretty similar. I think the course walnuts affected the gluten development during the stretch and folds by 'cutting' the gluten bonds. I have had really good results using lamination when adding smaller/finer inclusions like seeds. Have you tried lamination?

@lynns9671 8 месяцев назад

Where did you get the covers..? I looked on Amazon, but didn't see them.

@illbeback-24 6 месяцев назад

Dollar store

@barbarafallin2038 3 месяца назад

You go to a beauty supply store and get a bag of plastic, shower caps

@MaggiesMusings 3 месяца назад

I found shower caps at Walmart 😊

@DANVIIL 5 месяцев назад

I always add the cranberries dry. Never found a reason to wet them.

@JackTheAwesomeKnot 5 месяцев назад

Bad, they will steal the moisture from the dough making it drier. Always sock them in water or rum or whatever you like.

@lynns9671 8 месяцев назад

do you grease the bowls?

@MaggiesMusings 8 месяцев назад

I don't. I sometimes spray the inside lightly with water though 😊

@MaggiesMusings 8 месяцев назад

I think I have a link at the bottom of the video. I bought the bowls with covers at Walmart. I think the set was around $25 for 3 or 4 bowls with lids.

@claudiaascencio3863 11 месяцев назад

Ingredientes de la receta por favor

@diymaggie 11 месяцев назад

Here is the link to the sourdough bread recipe. You can add as many walnuts and cranberries as you like. 😋 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A3aOG_I-4-w.html

@MaggiesMusings 11 месяцев назад

Oops! I replied using my other RU-vid channel. I think I used around a cup of each, cranberries and walnuts. I don't think you can add too many if you're folding them in at the end :) here's the sourdough recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A3aOG_I-4-w.html

@galemartin3277 9 месяцев назад

Maybe the cranberries should be dry, rather than wet.

@MaggiesMusings 9 месяцев назад

Dry cranberries will reduce the hydration in your dough.

@elizabethbrink476 6 месяцев назад

Ok but what is the dough recipe??

@MaggiesMusings 6 месяцев назад

I have several sourdough recipes on my channel. I included a link to one of them in the Description. Here's another 😊ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fQUI4YheAlM.html

@jbb8261 2 месяца назад

1 year later…recipe?

@MaggiesMusings 2 месяца назад

There is a video to the basic bread dough I used in the description. I included the ingredients, weighed them, and gave instructions on how to add them. Not sure what else there is to add? Seems redundant.