Inclusions: Nuts, Seeds, and Dried Fruits

Inclusions transform a basic loaf into something memorable. They also test your technique. Here's how to add them without ruining your bread.

When to add

Lamination — best for medium to heavy inclusions. Stretch dough into a thin sheet, distribute inclusions, fold up.

Final mix — for small inclusions like seeds, mixed in at the start.

Shaping — for visual appeal, like seeds on the crust.

How much

Maximum 30% of flour weight in inclusions. Beyond that, structure suffers.

For 500g flour:

• Light: 50g inclusions
• Medium: 100g
• Heavy: 150g
• Maximum: 150g (30%)

Specific inclusions

Walnuts

Prep — Toast 8 minutes at 350°F until fragrant. Cool, chop coarsely. Add at — Lamination, 10–15% of flour weight. Pairs with — Whole wheat, fig, honey.

Cheese (sharp cheddar, gruyère)

Prep — Cube 1cm; do not shred (shreds disappear). Add at — Lamination, 15–20% of flour weight. Notes — Melts during baking. Avoid soft cheeses.

Olives

Prep — Pit, halve. Pat dry on paper towels. Add at — Lamination, 15–20%. Notes — Brine inhibits yeast slightly. Don't overdo it.

Raisins, cranberries, apricots

Prep — Soak 15 minutes in warm water; drain. Or use whole, dry. Add at — Lamination, 10–20%. Notes — Wash off any sulfur or oil coatings (yeast inhibitors).

Seeds (sunflower, pumpkin, sesame, flax)

Prep — Toast or soak (see soaker recipe). Add at — Initial mix or lamination. Notes — Need pre-hydration to avoid stealing dough water.

Roasted garlic

Prep — Roast a whole head until soft. Mash to paste. Add at — Initial mix. Notes — Use 1–2 tablespoons; very strong.

Fresh herbs (rosemary, thyme)

Prep — Strip from stems, chop fine. Add at — Initial mix or lamination. Notes — Sturdy herbs only. Basil disappears.

Chocolate

Prep — Coarsely chop dark chocolate (70%+). Add at — Lamination. Notes — Melts and creates pockets. Bake slightly cooler.

Sun-dried tomatoes

Prep — Drain oil; chop. Add at — Lamination. Notes — Pair with herbs and olives for a Mediterranean loaf.

Lamination procedure

1. After 1 hour of bulk, wet your counter generously.
2. Tip dough out gently — don't degas.
3. Stretch dough with wet hands into a thin square or rectangle (~16x16 inches).
4. Spread inclusions evenly across the surface.
5. Fold the edges in — top, bottom, sides — into a thick package.
6. Return to bowl, seam-side down.
7. Continue bulk fermentation with 1–2 more sets of coil folds.

Hydration adjustments

Inclusions absorb water. Compensate when adding:

• Light additions (5–10%) — no change
• Medium (10–20%) — add 2–4% water
• Heavy (20–30%) — add 5–8% water

Or pre-soak inclusions and reduce dough water accordingly.

Recipe — walnut and fig sourdough

• 500g bread flour
• 350g water (70%)
• 100g active starter (20%)
• 10g salt (2%)
• 75g toasted walnuts (15%)
• 75g chopped dried figs, soaked and drained (15%)

Mix dough as usual. After 1 hour bulk, laminate in walnuts and figs. Continue 3 more hours of bulk with 2 sets of folds. Shape, cold proof overnight, bake.

Common mistakes

• Whole nuts (too dense) — chop them.
• Cold inclusions added to warm dough (slow fermentation) — bring to room temp first.
• Too much (over 30%) — bread won't rise.
• Adding too late (poor distribution) — laminate during bulk, not at shaping.
• Skipping the soak (steals dough water) — always pre-hydrate seeds and dried fruit.