Adding Inclusions to Sourdough Artisan Bread
Updated Jan 03, 2024
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There’s nothing quite like the taste of sourdough artisan bread. The crispy crust and soft, hole-filled interior make it a favorite in my family. Sometimes, however, I like to enhance the flavor even more by adding inclusions to sourdough artisan bread.
Whether sweet or savory, inclusions can elevate a loaf of sourdough bread to the next level. Some of my favorites include this cranberry pecan loaf, cinnamon raisin sourdough, my croissant sourdough loaf and this jalapeño and cheddar loaf – or get inspiration from my Top 10 Sourdough Add-Ins. In this article you’ll learn how to add inclusions to your favorite sourdough bread recipe to create delicious and unique sourdough loaves.
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When to Add Inclusions to Sourdough Bread
Adding inclusions to sourdough bread is a great way to enhance the flavor, but it’s important to know when and how to add them. I typically choose one of the following options when adding inclusions to artisan bread:
- Add them in during the stretch and folds
- Laminate them in, taking the place of a stretch and fold
- Laminate them in at the end of bulk fermentation, right before shaping
Adding Inclusions During Stretch and Folds
This is probably the method I use the most. I like to give the gluten strands time to develop through the first stretch and fold and then add inclusions right on top of the dough during the second set of stretch and folds.
Sprinkle the inclusions on top of the dough and gently stretch and fold the dough a few times until they are incorporated. If you do this early enough in the stretch and fold process, the inclusions will be easily spread throughout the dough. Some of my favorite inclusions are shredded cheese, jalapeños, dried fruit and nuts, caramelized onion and cheese – the possibilities are endless! Example video here.
Adding Inclusions During Lamination
Adding inclusions to sourdough artisan bread using the lamination method is another way to add inclusions to sourdough artisan bread. You can either replace a stretch and fold with this lamination process OR you can laminate the dough at the end of the bulk fermentation.
To laminate, stretch the dough very thinly on your countertop. Spread your inclusions over the dough and fold up, adding a few more inclusions as you go. Continue with the bread recipe, bench resting, shaping and cold fermenting. I especially like the lamination method if I’m adding any sugar or cinnamon to the dough, like in this Apple Cinnamon Sourdough loaf. Sugar absorbs the water in the dough making it fairly messy and cinnamon slows down the fermentation process. Be careful when adding both these ingredients to dough. Watch example video here.
Baking Sourdough Bread with Inclusions
After you shape your artisan bread, make sure none of the inclusions are popping out of the dough. If they do, just remove the inclusion or stick it back into the dough or on the underside of the dough. This keeps the inclusion from burning when you bake at a high temperature.
Sourdough with inclusions added doesn’t bake up quite the same with as a traditional artisan loaf. Inclusions interfere with the gluten strands, meaning you most likely won’t use intricate scoring or a sourdough “ear.” But that’s okay! Inclusions make a loaf beautiful without all of that.
Sourdough Bread Recipes
Frequently Asked Questions
Chocolate and cinnamon chips can melt in dough that is warm. I prefer adding them in at the end of bulk fermentation to keep them from melting, right before the cold ferment. And if you haven’t tried bittersweet chocolate chips in artisan sourdough…do it. Now 🙂
Most fruit, nuts, cheese, herbs and vegetables work in sourdough artisan bread. Try whatever flavor combinations you’d like! I do recommend being careful about adding more moisture to the dough through your inclusions. For example, use dried or soaked fruits instead of juicy or frozen fruits-they can adversely affect the water content in the dough.
The texture can definitely change depending on what inclusion you are adding to your dough. Wetter inclusions, like the fresh cranberries in my Cranberry Orange Sourdough Loaf, can add more moisture to the dough. Dried fruit can soak up some of the water in the dough. Most recipes account for the excess water in inclusions, but if you are making the recipe up as you go, make sure to account for those variables.
I typically shoot for 1-2 cups of inclusions total per loaf. I like to use my favorite sourdough bread recipe when adding inclusions and my loaf ends up being around 1000 grams once baked.
There are so many! Caramelized Onion with Asiago Cheese is probably one of my very favorite loaves, ever. It’s included on my list of my Top 10 Favorite Sourdough Inclusions -ever!
Sourdough Artisan Bread Guide
Use this FREE Sourdough Artisan Bread Guide to help you make the best high-hydration loaf of sourdough bread. These articles will help you troubleshoot the entire process of baking a loaf of sourdough bread from start to finish in this free guide.
Sourdough Artisan Bread Guide
Classic Sourdough Bread
Essential Tools for Baking with Sourdough
How to Autolyse and Fermentolyse: Sourdough Artisan Bread
Bulk Fermentation in Sourdough Artisan Bread
How to Knead Sourdough Artisan Bread
Adding Inclusions to Sourdough Artisan Bread
How to Shape Sourdough Artisan Bread
How to Score Sourdough Artisan Bread
How to Bake Sourdough Bread
How to Bake Sourdough in A Loaf Pan
Sourdough Artisan Bread Videos
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Can inclusions extend bulk fermentation time? I’m making a cranberry pecan loaf and it’s taking much longer to show signs its done fermenting than my traditional sourdough.
Yes—some inclusions can definitely slow things down. It doesn’t mean the dough isn’t fermenting—it just may take longer to show. Trust your dough cues (puffiness, bubbles along the sides, jiggle) rather than the clock, and give it extra time if needed.
Can inclusions be added to sourdough discard bread?
If so, at what point do I add them?
Thank you!!
A sandwich-style loaf with a lower hydration/stiffer dough? Yes, you can add inclusions to that type of bread. If it’s something that can melt (like cinnamon chips), I add them in during shaping. If it’s something like shredded cheddar, I mix it in toward the end of the initial kneading process.
What temperature should the final inclusion bread be after baking ?
It will depend on the loaf, but I typically look for my loaves to be around 205ºF when baked through.
I have a question regarding temperature. I can’t EVER get my bread to reach 205 degrees. I have tried cooking it longer, raising the temp of my oven (but then my bread burns on the surface), everything I can think of to get my bread to reach why seems to be the magic number…205. I live at a higher altitude (4200 ft). Will that make a difference in the temperature of my bread? I have had loaves that turn out fine at 201 degrees, and loaves that have a gummy line at the bottom at that same temp. Can you tell me what I’m doing wrong?
It doesn’t sound like you are doing anything really wrong, especially because you are getting some good loaves. Reaching exactly 205°F isn’t always necessary—many loaves are fully baked around 200–203°F, especially depending on the flour and hydration. If the top is browning too quickly before the center finishes baking, try lowering the oven temperature slightly and baking a bit longer, or loosely tenting the loaf with foil during the last part of the bake. The gummy line you sometimes see is usually from slightly underbaked dough or slicing before the loaf has fully cooled, so letting the bread cool completely can also help. It sounds like you’re very close already—those 201°F loaves that turn out well are likely perfectly baked.
I made your Apple cinnamon loaf, and it didn’t seem to get as high as regular loaves do in the bulk fermentation process. Can the amount of inclusions you add affect the dough doubling in size?
Yes. Most loaves with inclusions don’t rise as high as regular loaves. The inclusions hinder the gluten development (sometimes cutting the gluten strands depending on the inclusion) and so it often results in a loaf that doesn’t rise quite the same.