I recently added some sundried tomatoes into my dough. Unfortunately, the distribution was uneven, and I ended up with lots of sundried tomatoes right at the bottom of my boule, must have been pushed down when i close the seam side.
So, any ideas on how to evenly distribute any ingredients, including chopped nuts, dried fruits evenly into the dough?
For even distribution of large bits of ingredients, you can roll out the dough to about 1/4 inch (6 mm) thickness and spread the ingredients. You can then roll it up like a jelly roll and make a batard or baguette. Alternatively you can fold it several times and shape to a boule.
Ford