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