What's a technique to ensure even distribution of raisins and walnuts when baking bread?

  • Posted by: Jovan
  • January 26, 2016
  • 813 views
  • 5 Comments

5 Comments

PieceOfLayerCake January 26, 2016
When I make bread, the dough has enough hydration that in order to build gluten, I just need to fold the dough. After my first fold, I begin to distribute the ingredients into the dough through almost a lamination process. I incorporate them little by little through the rest of the folds...which is usually 3 or 4 in all. That works for me every time, even with tiny ingredients like shredded cheese. If your bread takes to being rolled out, I would do that (or even just pat it out), after a rest period, and press the ingredients in before shaping it. See if that works.
 
Sarah E. January 26, 2016
What kind of bread is it?
 
Jovan January 26, 2016
I'm using this recipe: http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe
 
Ali S. January 26, 2016
Coat em in a bit of flour so they don't all sink to the bottom. The batter will absorb the flour and "suction" them into place.
 
Jovan January 26, 2016
I did that part! But, on first try, I lightly kneaded the extras into the dough until I thought they were well mixed. Everything just ended up on the perimeters.

Should I roll the dough out, spread the raisins/walnuts around, and then roll it all up before finally shaping the loaf?
 
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