Ever experienced pulling a perfectly baked loaf of sourdough from the oven – that crackling crust, the heavenly aroma, and the promise of that first warm slice? But what if I told you we could make that experience even better? Welcome to the incredible world of sourdough inclusions, where we’ll transform your everyday sourdough into something even more extraordinary.
Table of Contents
Why Inclusions Will Change Your Sourdough Game
Inclusions aren’t the star of the meal, but they can absolutely steal the scene.
Is it the crunch of toasted walnuts, the sweetness of dried fruits, or the aromatic punch of roasted garlic? Your inclusions add layers of flavor and texture that’ll make your bread unforgettable.
I remember my first time adding roasted garlic and rosemary to my sourdough – the entire house smelled like an Italian bakery, and my family couldn’t wait for the bread to cool before diving in. That’s the kind of excitement we’re aiming for here!
Your Options Are Endless
Now, I’m not saying these are the only things you can add, but having a starting point for things you can include in your baking certainly helps!
The Nutty Bunch
Nuts and seeds aren’t just nutritious – they’re flavor bombs waiting to explode in your bread. Toast them first, and you’ll unlock a whole new dimension of nutty goodness.
Try:
- Walnuts (my personal favorite for their buttery complexity)
- Pecans (especially good in sweeter loaves)
- Sunflower seeds (perfect for that satisfying crunch)
- Pumpkin seeds (gorgeous color and texture)
- Sesame seeds (wonderful both inside and on top)
The Sweet Squad
Dried fruits can transform your sourdough into something that rivals dessert bread while keeping it firmly in the artisanal category:
- Raisins (a classic for a reason)
- Cranberries (perfect for holiday loaves)
- Chopped apricots (unexpected and delightful)
- Figs (especially good with walnuts)
- Dates (nature’s caramel)
The Savory Superstars
This is where things get really interesting:
- Roasted garlic (game-changer alert!)
- Caramelized onions (yes, really!)
- Olives (transport yourself to the Mediterranean)
- Aged cheese (creates pockets of melty goodness)
- Fresh herbs (rosemary, thyme, or sage work wonders)
Let’s Get Baking…The Basic Recipe That Never Fails!
Before we dive into what we add, let’s nail down our base recipe to add into. Aka, the canvas for all our creative additions:
The Foundation Sourdough Ingredients
- 400g bread flour
- 100g whole wheat flour
- 350g water
- 100g active sourdough starter (100% hydration)
- 10g salt
How to Make
- Mix your flours and water until no dry spots remain. Let this shaggy mess rest for 30 minutes – it’s like giving your flour a spa treatment.
- Add your bubbly starter and salt, then mix until everything’s well acquainted.
- Now comes the fun part: stretch and folds! Every 30 minutes for 2 hours, grab a corner of the dough, stretch it up (imagine you’re pulling silly putty), and fold it over. Rotate the bowl and repeat 4 times.
- Let the dough bulk ferment for 4-6 hours at room temperature. You’re looking for a 50% increase in size and a dough that looks alive with bubbles.
- Shape your loaf (we’ll get to that in a minute) and pop it in the fridge for 8-16 hours. This cold proof is where the magic happens – flavor development central!
- Bake at 450°F (230°C) in a Dutch oven for the best results.
Now, Let’s Make Something Special
The Ultimate Walnut Raisin Sourdough
This is the bread that’ll make you famous at family gatherings. It’s perfect with cheese, amazing as toast, and downright dangerous when still slightly warm.
What You’ll Need (Beyond the Base Recipe)
- 150g walnuts
- 100g raisins
- 1 tsp cinnamon (trust me on this one)
The Game Plan
- First things first – toast those walnuts! 350°F (175°C) for 8-10 minutes until they smell amazing. Let them cool completely.
- Soak your raisins in warm water for 30 minutes. This prevents them from stealing moisture from your dough.
- Follow the base recipe through the initial mix, then during the second stretch and fold, start incorporating your goodies.
- Pro tip: Drain those raisins really well and chop the walnuts roughly – you want chunks, not dust.
Roasted Garlic and Rosemary Bread (aka The House Seller)
Want to make your house smell incredible and create a bread that’ll haunt people’s dreams? This is it.
- 2 whole heads of garlic
- 2 tbsp fresh rosemary
- A splash of good olive oil
Making the Magic Happen
- Roast your garlic first: Cut the tops off, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 40-45 minutes until it’s soft and golden.
- Let it cool completely, then squeeze out those sweet, roasted cloves. They should be like butter.
- Follow the base recipe, but during the first stretch and fold, start working in the garlic paste and chopped rosemary.
- Reduce the water in the base recipe by about 20g to account for the moisture in the garlic.
Tips for Inclusion Success
I like to call these “The Golden Rules” when baking sourdough bread with inclusions:
- Keep it balanced – Don’t exceed 30% of your flour weight in inclusions. More isn’t always better!
- Timing is everything – Add your goodies during the stretch and fold phase, not at the beginning. This keeps them evenly distributed.
- Prep properly – Toast nuts, drain fruits, cool everything to room temperature. Your bread will thank you.
- Think about moisture – Wet ingredients? Reduce your water a bit. Dry ingredients? You might need a touch more.
Troubleshooting Your Creation When Things Go Wrong (And Sometimes They Will)
Dense Bread Blues
- Probably too many inclusions or they were too wet
- Solution: Scale back on quantities or drain better next time
Bottom’s Burning But Top’s Not Done
- Usually happens with sugar-rich additions
- Solution: Lower your temperature by 25°F and be patient
Uneven Distribution
- Typically means you added inclusions too late or didn’t fold enough
- Solution: Add during early stretch and folds and be thorough
Serving Your Masterpiece
The hardest part? Waiting for it to cool! Give it at least 2 hours before cutting – I know, it’s torture, but your patience will be rewarded with better texture and easier slicing.
Perfect Pairings
- Nut-filled breads love a schmear of honey or good butter
- Fruit-laden loaves are heaven with cream cheese
- Savory versions? Try dipping in olive oil or using for the world’s best grilled cheese
Storage Secrets
Keep your creation in a paper bag at room temperature for 2-3 days. If you somehow have leftovers (ha!), slice and freeze them. A quick toast brings them back to life beautifully.
Taking Your Bread to the Next Level with Delicious Inclusions
Baking with inclusions is like jazz – it’s about experimenting and finding your own rhythm. Start with these recipes, but don’t be afraid to riff on them. Maybe you’ll discover the next great combination!
Every loaf is a learning experience, and even the “mistakes” are usually delicious. Keep baking, keep experimenting, and most importantly, keep sharing your bread with the people you love.
Happy baking, and may your crust be ever crispy and your crumb be ever perfect!
Don’t forget to share your creations – there’s nothing better than inspiring others to join the sourdough adventure.
FAQs (Because I Know You’re Wondering)
Can I use fresh fruits?
Carefully! They’re tricky because of moisture. Stick to dried fruits when starting out, or use small amounts of firmer fresh fruits like apples. If you must use fresh fruits, try roasting them first to reduce moisture and concentrate flavors.
How many different things can I add at once?
Think of it like pizza toppings – less is more. Stick to 2-3 complementary ingredients max. Remember, you want each inclusion to shine, not compete for attention.
My dough feels different with inclusions. Is that normal?
Absolutely! Inclusions will change how your dough feels and handles. Trust the process and adjust hydration as needed. The dough might feel stiffer with dry inclusions or slightly wetter with fruits.
Can I add chocolate to my sourdough?
Yes, and it’s amazing! Use good quality chocolate chips or chopped chocolate (around 70% cocoa). Add them during the final stretch and fold to prevent melting. Aim for about 15-20% of your flour weight. (I also have chocolate sourdough recipes on the blog: Sourdough Brownies, Sourdough Chocolate Hazelnut Rolls)
Do I need to adjust fermentation time with inclusions?
Sometimes! Sugary inclusions (like dried fruits) can speed up fermentation, while heavy inclusions (like nuts) might slow it down. Watch your dough, not the clock – look for the usual signs of proper fermentation like a 50% increase in volume and a bubbly texture.
My inclusions are tearing the dough during shaping. Help!
This is common, especially with larger pieces. Try chopping your inclusions smaller, or do an extra set of gentle stretch and folds to strengthen the dough. Also, make sure you’re not adding them too late in the process.
The bottom of my loaf burns when I use dried fruits. Why?
The sugars from dried fruits can caramelize quickly. Try placing a second baking sheet under your Dutch oven, reducing the temperature by 25°F, or moving the rack up one position in your oven.
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs add amazing flavor. Just remember to use about twice as much fresh as you would dried, and chop them finely. Some herbs, like rosemary and thyme, work better than others like basil or cilantro.
My cheese disappears into the bread. What’s happening?
Soft cheeses tend to melt completely into the dough. For visible cheese pockets, use harder aged cheeses cut into small cubes, and add them during the final fold. Freeze the cheese chunks for 15 minutes before adding them to help them keep their shape.
How do I prevent my nuts from getting soft in the bread?
Always toast your nuts first – this not only enhances flavor but helps them maintain texture. Let them cool completely before adding to your dough. Also, try chopping them a bit larger than you might think necessary.
Can I use the same recipe for a sandwich loaf pan?
Yes! You’ll need to adjust the baking time and temperature slightly (try 425°F for 35-40 minutes). For sandwich loaves, consider chopping your inclusions a bit smaller to make slicing easier.
My sourdough starter seems less active when I make bread with inclusions. Why?
Some inclusions (especially those high in fat or sugar) can affect fermentation. Make sure your starter is extra active before beginning, and consider doing the bulk ferment at a slightly warmer temperature.
Should I adjust the hydration for seeded breads?
Yes, especially if you’re using seeds like flax or chia that absorb lots of water. Either pre-soak your seeds and reduce the recipe’s water accordingly, or add an extra 5-10% hydration to compensate.
