Sourdough bread is more popular than ever, and it’s easy to see why. Its tangy flavor and chewy texture are simply irresistible. But did you know that you can take your sourdough game to the next level with the addition of sourdough inclusions?
Sourdough inclusions are ingredients added to the dough to enhance its flavor and texture. Think beyond your basic loaf! With the right additions, your sourdough can be savory, sweet, or even spicy.
This guide will explore a wide range of sourdough inclusions, from fruits and nuts to cheeses and herbs. We’ll cover the best techniques for incorporating these ingredients into your dough, so you can create truly unique and delicious sourdough bread.
Understanding Sourdough Fundamentals for Successful Inclusions
Before you start loading up your sourdough with tasty extras, it’s important to have a solid understanding of the basics.
The Importance of a Strong Sourdough Starter
Your sourdough starter is the heart and soul of your bread. It’s what gives sourdough its distinctive tangy flavor and airy texture. The starter is a live culture of wild yeast and bacteria. It takes the place of commercial yeast in sourdough recipes.
To keep your starter healthy, you’ll need to feed it regularly with flour and water. A consistent feeding schedule and the right consistency are key. A weak starter will struggle to leaven the dough, especially when you add heavier ingredients.
Key Sourdough Techniques: Stretch and Fold & Lamination
Two techniques, stretch and fold and lamination, are important for building strength and structure in your sourdough dough, especially when you’re working with inclusions.
Stretch and fold helps to develop the gluten in your dough. It also distributes the gas produced by the starter evenly throughout. This creates a strong network that can support the weight of additions.
Lamination is a technique where you stretch the dough out thinly and then layer your inclusions on top. As you fold the dough back up, the additions get evenly distributed throughout. This technique is a good way to incorporate delicate ingredients.
Timing is everything: When to add inclusions
Here’s a rule of thumb: Wait until after the initial autolyse and the bulk fermentation has begun before adding any inclusions. Adding them too early can interfere with gluten development. Because the dough needs time to develop strength, adding inclusions too early will make the dough difficult to work with.
One option is to add inclusions during the stretch and fold process. This is a great way to evenly distribute them without overmixing or breaking down the gluten structure.
You can also add inclusions during lamination. This is ideal for delicate ingredients or anything you want layered throughout the loaf. It also gives you precise control over where your inclusions end up.
Choosing Your Inclusions: A World of Flavor Possibilities
Once you’ve mastered the basics of sourdough, the next step is to experiment with inclusions. This is where your creativity really shines! The possibilities are endless, but here’s a jumping-off point to inspire you.
Savory Inclusions
- Cheeses: Cheddar, Parmesan, Mozzarella, Feta – each brings a unique melt and flavor profile. Cubed cheese will give you pockets of molten goodness, while shredded cheese disperses more evenly.
- Vegetables: Caramelized onions, roasted garlic, olives, jalapeños – preparing these properly is key. Patting jalapeños dry after dicing, for instance, will prevent a soggy dough.
- Meats: Pepperoni, bacon, cooked sausage – make sure these are fully cooked and any excess grease is drained off before adding them to your dough.
- Herbs and Spices: Rosemary, thyme, everything bagel seasoning, Italian seasoning – fresh herbs offer a brighter flavor, while dried herbs pack a more concentrated punch.
Sweet Inclusions
- Fruits: Raisins, cranberries, blueberries, orange zest – fresh or frozen blueberries will add moisture to your dough, so adjust your hydration accordingly.
- Chocolate: Chocolate chips, chocolate shavings, cocoa powder – different types of chocolate have different melting points, so consider that when choosing.
- Nuts and Seeds: Walnuts, pecans, pumpkin seeds – toasting nuts before adding them to the dough intensifies their nutty flavor.
- Sweeteners: Honey, cinnamon sugar, maple syrup – liquid sweeteners will affect the dough’s hydration level, so use them sparingly or adjust the amount of water you add.
Preparing Inclusions for Success
Adding inclusions to sourdough is where the fun begins, but a little prep work can make a big difference in the final product.
Controlling Moisture Content
Too much moisture is the enemy of good sourdough. Excess water in your add-ins can make for a sticky dough that’s hard to work with and can negatively affect the bread’s rise and its interior crumb structure.
To reduce moisture, pat wet ingredients like jalapeños or olives dry before adding them. Drain canned fruits thoroughly. You might even consider reducing the overall hydration level of your dough to compensate for the added moisture.
Size and Shape Considerations
The size and shape of your inclusions matter! Think about how cubed cheese will distribute differently than shredded cheese. Chopped nuts will give you a different texture than whole nuts.
Cutting your inclusions into uniform sizes will help ensure they’re evenly distributed throughout the loaf.
Pre-Cooking or Toasting
Pre-cooking or toasting some inclusions can add an extra layer of flavor and prevent problems during baking. Toasting nuts, for example, intensifies their nutty flavor. Pre-cooking bacon helps prevent it from releasing too much grease into the dough as it bakes.
Balancing Flavors: Complementary Inclusion Pairings
Choosing inclusions for sourdough isn’t just about adding ingredients; it’s about crafting a flavor experience. Think about how flavors will play off each other. Do you want a sweet and savory combination? Or perhaps something earthy with a bright counterpoint?
Here are a few examples of pairings that have worked well for me and other bakers:
- Caramelized Onions and Cheddar: The sweetness of the onions balances the sharpness of the cheddar.
- Lemon Zest and Rosemary: Bright, citrusy notes meet the earthy, piney aroma of rosemary.
- Chocolate and Walnuts: A classic combination! The bitterness of dark chocolate complements the nutty flavor of walnuts.
- Jalapeño, Cheddar, and Bacon: A spicy, cheesy, smoky explosion in every bite.
Ultimately, the best inclusions are the ones you enjoy the most. So, don’t be afraid to experiment! Try different combinations, adjust the quantities, and discover your own signature sourdough flavor pairings. The possibilities are endless!
Mastering the Dough: Adjusting for Inclusions
Adding fun ingredients to your sourdough can elevate it from delicious to divine. But tossing in a handful of blueberries or a cup of cheese can change the way your dough behaves. Here’s how to adjust your method for best results.
Hydration Adjustments
Many inclusions, like fruit and cheese, contain moisture. That means you may have to tweak the amount of water you add to your dough. Start by reducing the liquid in your recipe by a tablespoon or two. If the dough seems too sticky, add a bit more flour until it feels right.
It’s important to keep an eye on the dough consistency at every step. You may need to add more flour or water than you originally planned on.
Gluten Development
Sometimes, add-ins can get in the way of gluten development, which gives your sourdough its structure. To help your dough along, try an autolyse, in which you mix the flour and water and let it rest for 30 minutes to an hour before adding the starter and salt. You can also strengthen the dough by doing a few extra sets of stretch and folds during the bulk fermentation.
Fermentation Time
Inclusions can also affect how fast your dough ferments. Watch the dough closely, and adjust the fermentation time based on how active it seems. If it’s rising quickly, shorten the fermentation time. If it’s sluggish, give it a little longer.
Sweetening Sourdough: A Delicate Balance
Sweetening sourdough requires more finesse than sweetening other types of bread. You want to add sweetness, but you don’t want to lose that distinctive tangy flavor.
When it comes to sweeteners, you have a few choices. Sugar is a good option, typically at 4-6% of the flour weight. Honey and maple syrup can also work.
Some popular sweet inclusions are:
- Cinnamon and sugar
- Dried fruits
- Chocolate chips
Experiment to find your favorite combination!
Key Takeaways
Adding inclusions to your sourdough is a surefire way to level up your baking game. Not only do inclusions boost the flavor and texture of your bread, but they also offer an endless range of opportunities for customization and creativity in the kitchen.
So, don’t be afraid to experiment! Try different combinations of flavors, textures, and techniques to create a loaf that’s uniquely yours.
Just remember that a solid understanding of sourdough fundamentals is essential for consistently great results. Once you’ve mastered the basics, the sky’s the limit when it comes to sourdough inclusions!