Getting Inclusions Right: Roasted Garlic & Herb Sourdough Loaves

G’day Rogue Bakers! Ever spent ages roasting garlic, chopping herbs, and building a beautiful levain, only to bake a sourdough that looks…well, a bit plain inside? It's a frustrating feeling, I reckon. You've put in the effort, you're imagining that gorgeous swirl of flavour and texture, and then…nothing. That’s often the inclusion game – getting them to play nice with the dough. We’re going to unpack how to do it properly, with a bit of a look at what’s happening in this video of a roasted garlic and herb sourdough loaf. The baker doesn't say a lot, but we can still learn a fair bit from watching the process.

Now, the video doesn’t go into a ton of detail on the inclusion process, but it does show the final result, and that’s a good place to start. We’re aiming for those inclusions to be visible and contribute to the crumb structure, not just sink to the bottom like lost treasure.

Why Do Inclusions Sink?

There are a few common culprits. First, density. If your inclusions are significantly denser than your dough, they'll naturally sink. Roasted garlic and herbs are generally heavier than a typical sourdough dough, so this is a real possibility. Second, hydration. A drier dough has a harder time suspending inclusions. Think of it like trying to hold sand in your hand versus water – the sand falls, right? Finally, mixing. Over-mixing can damage the gluten network, making it even harder to hold those inclusions.

Tips for Inclusion Success

1. Size Matters: Smaller pieces of roasted garlic and herbs distribute more evenly. Think finely chopped, not big chunks. Pulse them in a food processor for a more consistent size.
2. Hydration is Key: Consider slightly increasing your dough’s hydration. This isn’t a free pass to sloppy dough; it’s about creating a more pliable structure that can suspend those inclusions. A 75-80% hydration might be a good starting point. Bread Angel Elsie May ( check out her storefront) often works with higher hydration levels for incredible open crumb and inclusion distribution.
3. Gentle Mixing: Don't aggressively knead after adding your inclusions. A few folds are plenty. Think of it as gently encouraging the inclusions to settle within the dough, not forcing them.
4. Timing is Everything: Add inclusions towards the end of the mixing process. The gluten network should already be developed to a reasonable degree.
5. Folding Technique: When incorporating the inclusions, use a gentle folding technique rather than kneading. This minimizes gluten damage and helps distribute the inclusions evenly.
6. Resting Period: After incorporating the inclusions, give the dough a short rest (15-30 minutes). This allows the gluten to relax and the inclusions to settle.

It's also worth noting that the type of flour you’re using plays a role. Stronger flours with higher protein content will create a more robust gluten network, better equipped to handle the weight of the inclusions. Guild Master Finn (if you're having trouble, find a Guild Master to help you) often emphasizes flour choice in his workshops.

Don't be discouraged if your first attempt isn't perfect. Baking is all about learning and adapting. Keep experimenting with hydration, inclusion size, and mixing techniques, and you'll be creating loaves with beautifully distributed inclusions in no time.

Right then, now’s the time to put what you've learned into practice. Are you ready to level up your sourdough skills?