Hi,
I am making two sourdough loaves with sun dried tomato and pesto. I looked at some previous pesto loaves on this site and they recommended adding pesto during the last stretch-and-fold so that's what I did. During the shaping stage, one loaf shaped up great. On the other loaf, I think all of the pesto was right near the seam and so I created a good ball, but then it all opened up on the seam side. I tried to reshape, but then I felt like I was going to tear the gluten structure. The loaves are now in the fridge for an overnight proof. Did the opening of the one loaf ruin the tension in the ball? Is it going to be okay or do I need to reshape? Thank you!
I like to add many types of add ins using a technique called lamination. Kristen with Full Proof Baking demonstrates this in a YouTube video. Check this video out around 1:20. https://youtu.be/Bncopq4aH1Y
This technique is especially handy when incorporating nuts and other bulky things. Lamination also builds lots of structure in the dough.
Danny
The lamination technique is good to know about. At this point is there anything I can should do or would you just bake as is in the morning?
Without seeing an image, it is difficult to say. But my best guess would be to bake the open seamed dough with the seam side up in the oven. Don’t score that dough and let it open naturally at the seam. One of our excellent bakers (Danni3113) uses this technique on a regular basis. Here loaves are gorgeous...
Danny
Thanks. Turned out okay. Ugly on the outside, but tasty on the inside. I certainly didn't get the nice split that Danni gets!
Looks like you did a great job of saving the bread. Looks very nice to me.
Dan