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!!😃
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!
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 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.
@@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.
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.😊
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!
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.
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.
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. 🤔🤷🏻♀️
Well, that was an excellent video. Yes, it was a tiny shift at the very end, but I learned a lot. Btw i thought the one you added to during the proof folds was best looking. Thank you
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. .
I chop the nuts into smaller bits and use smaller raisin varieties. Soaking then blotting on a towel is a must. I add half during the last stretch and fold and half at the final shape. BEST OUTCOME!!
@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.
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 😊
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 🙏
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!
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 RUclips video say that he doesn’t soak his raisins because of the gummy dough around the raisins. What has been your experience?
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 😊
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❤
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.
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. 😊
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?
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.
Video was for me very explanatory. She did not use really wet cranberries.. the best thing I learned was to do this I'll have to do a higher hydration anyway..
Oops! I replied using my other RUclips 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 ruclips.net/video/A3aOG_I-4-w/видео.html
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.
I have several sourdough recipes on my channel. I included a link to one of them in the Description. Here's another 😊ruclips.net/video/fQUI4YheAlM/видео.html
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.
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. 👍🏻👍🏻👍🏻
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!!😃
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!
Yay!! I'm so glad it was helpful 🥰
I laminate the dough before the first S&F, then add inclusions and it always turns out very well distributed.
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.
I'm so happy you liked it!! Thank you for taking time to tell me! 🥰
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!!
I'm glad you liked it! Thanks so much for the sweet compliment 🥰
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.
That's so nice of you to say! Thank you. You'll have to let me know how you next loaves turn out!
@@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.
@@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.
Yay!! Thanks for updating me 🥰
Sure! And next time will be a little easier.
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.😊
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!
@@MaggiesMusings Good point about high hydration, all these little things to think about when making sourdough, but I love it. Thanks!
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.
I thought the same as you. The finale decision was a bit confusing.
She pointed the wrong loaf at the end that’s all
I've done this both ways and settled on adding half the inclusions at the second stretch and fold and the remainder during shaping.. much easier!!
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.
Keep me posted! 😀
Great job!! It's time i start playing with inclusions. Thank you!
I can't wait to make blueberry lemon, sourdough bread , yummy
Oh, man! That sounds amazing! 😋
@@MaggiesMusings you use the zest of the lemon 🍋
That is my favorite flavors. Can you share your recipe please.
@tamaraford6231 I found it on RUclips sweetie, Artisan blueberry, lemons 🍋 no- knead bread,I hope this helps
Thank you so much for showing the experiment of the inclusions. I will try to make it on my next bakes.
Ooohh... I love a good fruited bread! This sounds delightful Maggie! Excellent method!
Thanks, Susan! It was fun to see which worked best! I'm going to try a savory loaf next. Olives?
@@MaggiesMusings Olives!! 100%!! Maybe also asiago and herbs? Maybe garlic and onion?? The possibilities are endless! Can't wait!
@@RhubarbAndCod you definitely have the refined palate and culinary expertise! I'll gladly take your advice!
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. 🤔🤷🏻♀️
That sounds absolutely delicious!!
Well, that was an excellent video. Yes, it was a tiny shift at the very end, but I learned a lot. Btw i thought the one you added to during the proof folds was best looking. Thank you
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. .
Lamination works great but if you have large or rough textured inclusions like walnuts, they tend to tear your dough.
I chop the nuts into smaller bits and use smaller raisin varieties. Soaking then blotting on a towel is a must. I add half during the last stretch and fold and half at the final shape. BEST OUTCOME!!
these look amazing
Thank you for doing this. It's really interesting to see how these methods are affecting the final result. 😊
You're welcome. I'm glad you found it helpful! 🥰
@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.
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 😊
What a great experiment. Thank you for sharing. Good to know !😊
Thanks so much! Glad you found it helpful!
Thank you, this was very interesting and helpful
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 🙏
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!
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 RUclips video say that he doesn’t soak his raisins because of the gummy dough around the raisins. What has been your experience?
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 😊
@@MaggiesMusings
Thank you. I'll try it again and dry them.
I don't soak my raisins and I had any problems, yet
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❤
Thank you so much!! So glad you liked it! This is a link to the recipe I used: ruclips.net/video/fQUI4YheAlM/видео.html
@@MaggiesMusings thank you for the link Maggie♥️
@@maryannedeering1663 you're so welcome! 🥰
What is this cover that you use? I liked it!
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.
That is the nicest comment I've ever received! Thank you so much ❤️
Thank you!
I always add the cranberries dry. Never found a reason to wet them.
Bad, they will steal the moisture from the dough making it drier. Always sock them in water or rum or whatever you like.
The stretch and fold looks bigger even though it’s the same amount 😮
Thank you! Can you do the same with onions and garlic?
Yes! It will work with any inclusion 😊
4:30 windowpane test for future reference
Just made cherry walnut and same problem. Next time Im waiting to add inclusions.
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. 😊
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?
I'm confused. I thought the better distribution was doing inclusions DURING stretch and folds. ???
Can you add your add ins while doing the mixing.. at the very begining..?
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.
What percentage is the hydration on your dough? It looks really high.
Where did you get the covers..? I looked on Amazon, but didn't see them.
Dollar store
You go to a beauty supply store and get a bag of plastic, shower caps
I found shower caps at Walmart 😊
🎉
Maybe the cranberries should be dry, rather than wet.
Dry cranberries will reduce the hydration in your dough.
Video was for me very explanatory. She did not use really wet cranberries.. the best thing I learned was to do this I'll have to do a higher hydration anyway..
Ingredientes de la receta por favor
Here is the link to the sourdough bread recipe. You can add as many walnuts and cranberries as you like. 😋 ruclips.net/video/A3aOG_I-4-w/видео.html
Oops! I replied using my other RUclips 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 ruclips.net/video/A3aOG_I-4-w/видео.html
do you grease the bowls?
I don't. I sometimes spray the inside lightly with water though 😊
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.
Ok but what is the dough recipe??
I have several sourdough recipes on my channel. I included a link to one of them in the Description. Here's another 😊ruclips.net/video/fQUI4YheAlM/видео.html
1 year later…recipe?
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.
Please just hurry up!
You know you don't have to watch, right? 🙄 There's a 'fast forward' button as well...
And you can always watch on a higher speed 🙂