Adding Inclusions During Lamination

I demonstrate how to laminate an 82% hydration sourdough and how to add inclusions so they are evenly dispersed in the crumb. I add sundried tomatoes shallots and herbs de Provence.

[@dd1394]

Thank you for the great educational video. I now know why my inclusions were not distributed evenly throughout my dough.

[@breadmd]

You’re very welcome, I so glad my video was able to help you.

[@evelynwald9132]

I do this same technique when I add raisins & walnuts but I like how you only covered 2/3 of the dough at the end and rolled it over. I’m going to try that. Thanks so much for sharing! PS: Did you post a video of the next stages and the final bake?

[@breadmd]

I love adding inclusions during lamination it really helps with even distribution of the inclusions. I’m glad you found it helpful. Thanks for subscribing Evelyn. : )

[@thekanakanuilife7607]

Wonderful video. I’d like to see the finished product to see how the inclusions dispersed.

[@breadmd]

Thank you. Here is a link to my blog post with recipe and photos.

[@andrewsasala6841]

Impressive technique!

[@breadmd]

Thank you Andrew

[@lindawilson3071]

Very good video I’m adding figs, walnuts, sunflower seeds, brown sugar cinnamon and haven’t figured how to get it distributed evenly with a 97% hydration dough. I would like to have seen the final product, disappointed.

[@breadmd]

Glad it was helpful!

[@lindawilson3071]

Did you knead on a machine first, what 0 percentag hydration is this

[@breadmd]

This was hand developed and 78% hydration Linda

[@nascorob]

Nice demo ye that dough looked dicey well done though good job

[@breadmd]

Thank you, I hope the video was helpful.

[@robwilson5495]

What were the inclusions you added

[@breadmd]

Sun dried tomatoes shallots herbs de Provence

[@AlV181]

Thank you!

[@breadmd]

You’re most welcome

[@AuroraClair]

Oh no, mine was a mess compared to your attempt :) the funny thing is that the very first time I tried lamination it went perfectly. The second and today the third time, it always tears and gatheres at the edges :/ I pit some cranberries and walnuts in during lamination today and as I started to fold it over it just started tearing :S I think I might have stretched the dough too mich though. I guess the first time was beginners luck

[@breadmd]

Perhaps the dough was too thin, but possibly the gluten wasn’t as well developed as well leading to easier tearing.

[@troyheald77]

AAA+++Bedford, Texas

[@breadmd]

Thanks Troy hope it was helpful to you

[@ingridgillette5573]

At what stage in the process do you do this?

[@breadmd]

My typical process is Rubaud mixing when adding levain and salt. Then slap and fold to develop gluten up front. 30 min rest, then bench letterfold. 30 mins rest then lamination.

[@lindawilson3071]

I would like to see your recipe

[@breadmd]

Hi Linda, all my recipes are in my blog. Here is the direct link www.thefreshloaf.com/node/65994/sundried-tomato-shallot-herbs-de-provence-sourdough-boule