SD newbie now able to consistently bake easy SD "bread flour" boule. Procedure is the standard - mix - rest - multiple folds - shape - retard overnight -proof - bake.
Seeking some variety by adding in seeds, nuts, grains, fruits to the basic loaf. What do you recommend, and at what step do you add it in?
I have a fridge door filled with containers of add-ins: amaranth, millet, sunflower seeds, pumpkin seeds, sesame seeds, black sesame seeds, bulgur, hemp hearts, cranberries, raisins, currants, flax seeds, chia seeds, oat groats, buckwheat groats, Kamut and Spelt flakes... your favourite bulk store is the limit.
Most seeds, I toast and add in at the autolyse stage. The dried fruit is sometimes soaked, drained and the soaking water used in the dough. The fruit itself is sometimes added at the autolyse stage and sometimes added after the first fold. Grain flakes are soaked overnight or cooked into porridge and also added right at the autolyse stage as well.
Most recipes say to add things after the first fold but for me, adding things right from the start helps me with coming up with a hydration level that I am comfortable with. I tend to be very conservative with the amount of water when I create a recipe and then add as needed.
Hope this helps.
I started off by adding things that I like the flavors of; e.g. sesame and sunflower seeds, olives, cheese et al. It was easy enough to find a decent number of possibilities among the things I have around anyway. Including combos, there were plenty of possibilities to try before I had to buy anything else.