Sourdough Inclusions Guide: How to Add Cheese, Herbs, Nuts, and Fruit to Your Dough Recipe
Introduction
Adding inclusions like cheese, herbs, nuts, or fruit to your sourdough can elevate its flavor and texture. This simple guide shows you how to incorporate these tasty additions into your sourdough dough for delicious, personalized bread.
Ingredients
- Sourdough dough
- Cheese, herbs, nuts, or fruit (your choice and quantity)
Instructions
- Step 1: During the folding stage of your sourdough process, gently fold in your chosen inclusions evenly throughout the dough.
- Step 2: Shape the dough as usual, making sure the inclusions remain evenly distributed.
- Step 3: Allow the dough to proof according to your recipe’s instructions.
- Step 4: Bake your sourdough loaf as you normally would, adjusting baking time slightly if needed depending on the inclusions.
Tips & Variations
- Toast nuts or dry herbs lightly before adding for extra flavor.
- Use dried fruit instead of fresh to avoid extra moisture in the dough.
- Inclusions like cheese can make the dough stickier, so handle gently when folding and shaping.
Storage
Store baked sourdough with inclusions in an airtight container or wrapped loosely in a cloth at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly and thaw at room temperature before reheating gently in an oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
When is the best time to add inclusions to sourdough?
The ideal time is during the folding stages of the dough, which allows you to incorporate additions evenly without overworking the dough.
Can I add fresh fruit to my sourdough?
It’s better to use dried fruit instead of fresh to prevent excess moisture, which can affect the dough’s texture and rise.
PrintSourdough Inclusions Guide: How to Add Cheese, Herbs, Nuts, and Fruit to Your Dough Recipe
A simple guide for enhancing your sourdough bread by adding delicious inclusions like cheese, herbs, nuts, or fruit during the folding stage for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours (including fermentation and proofing times from dough preparation)
- Yield: 1 loaf (about 800g-900g loaf size)
- Category: Bread
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Sourdough Dough
- Sourdough dough (prepared and ready for folding) – quantity according to your usual recipe
Inclusions
- Cheese (such as cheddar or gouda), 1 cup, cubed or shredded
- Fresh herbs (such as rosemary, thyme, or basil), 2 tablespoons, finely chopped
- Nuts (such as walnuts or pecans), ½ cup, roughly chopped
- Dried or fresh fruit (such as cranberries or figs), ½ cup, chopped if large
Instructions
- Add Inclusions During Folding: After your sourdough has completed bulk fermentation and you are performing the folds, gently incorporate your choice(s) of cheese, herbs, nuts, or fruit by evenly distributing them into the dough. Be careful not to deflate too much air from the dough.
- Shape and Proof: Once the inclusions are well integrated, shape your dough into the desired loaf form. Place it into a proofing basket or bowl, cover, and allow it to proof according to your recipe’s timing until it has risen appropriately.
- Bake As Usual: Preheat your oven, preferably with a baking stone or Dutch oven, and bake the sourdough loaf at your standard temperature and time, generally around 450°F (230°C) for 30-40 minutes, until the crust is golden and the loaf sounds hollow when tapped.
Notes
- Choose inclusions that complement each other—for example, rosemary and walnut or cheddar and thyme.
- Add inclusions sparingly to avoid weakening the dough structure.
- Fresh herbs add a vibrant flavor but can lose intensity if overbaked.
- Nuts and fruit can affect the moisture content so consider adjusting hydration slightly if adding a large quantity.
Keywords: sourdough, bread, inclusions, cheese, herbs, nuts, fruit, baking, artisan bread
