Add-ins
The cheapest way to make the basic loaf feel like a different loaf. Same recipe, same timings, one extra step.
When to add them
Fold your add-ins in during the first set of stretch and folds, about 30 minutes after mixing. Scatter a third over the dough, do a fold, scatter another third, fold, and so on, so it ends up evenly distributed rather than in one clump.
The dough will feel like it is falling apart while you do this. It comes back together over the remaining folds.
Quantities
All of these are for one loaf made with 500 g flour.
| Loaf | Add |
|---|---|
| Chocolate chip | 100 g semi-sweet chocolate chips, or more |
| Blueberry and lemon | 150 g fresh blueberries + the zest of 1 lemon |
| Herb and parmesan | 1 tbsp chopped fresh herbs + 150 g freshly grated parmesan |
| Rosemary and lemon | 1 tbsp chopped fresh rosemary + 2 tbsp fresh lemon zest |
| Olive | 1 cup chopped pitted olives - kalamata or green |
Things worth knowing
- Wet add-ins add water. Blueberries and olives both release liquid, so the dough will feel slacker than usual. Drain olives well and pat them dry.
- Sugar speeds fermentation up. Chocolate and fruit loaves can be ready sooner than you expect - watch the dough.
- Cheese burns. Any parmesan sitting on the surface will darken fast once the lid comes off. Keep it tucked inside, and check earlier than usual.
- Scoring gets harder. A blade meeting an olive will drag. Cut confidently and accept a slightly rougher ear.
Got a combination that works? Tell me and I will add it.