January 28, 2024 - 7:08am
Planing a new course section. I could use some direction.
Hello friends.
I am planning a new course section entitled " inclusions all you need to know to get started" Since what I actually know about this topic can fit in a thimble, I could use some help planning the curriculum.
1. Is there a common % of the chosen inclusion that is used?
2. Best time for inclusion addition.
3. Commonly used additions..
4. Any other pertinent information that should be included in the course packet.
Thanks in advance for any suggestions.
Meanwhile, I am going to look up Ilya's recent olive bread post as a starting point. I am well overdue on this bake anyway.
Kind regards,
Will F.
The East Valley AZ. Sourdough Foundation
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You already know all of this but think about the different ways seeds and grains are handled. They could be whole, cracked, flaked. They may (or may not) be cooked or soaked (cold or hot). They might be incorporated in the dough or spread on the dough and rolled up.
Then there's fruit (fresh or dried), cheese, nuts, chocolate, etc., each with more than one way of handling.
What I suggest is that you prepare a table that lists each of the various varieties of inclusions, with separate lines for preparation methods and inclusion methods. Then you could give a range of percentages for those line items.
You've set yourself a challenging task. You might want to get your hands on some baking textbooks to see whether anyone else has already assembled this information. I’ve only come across it in individual recipes with respect to a specific inclusion for a specific bread, much like you intend to do with Ilya's recipe.
Paul
What do you have in mind?
Sweet?
Savory?
Nuts, fruits, seeds or something else?
What are your inspirations or look-book examples?
This is a lot to bite off in one chuck. In fact I had to step back and really think about what I want to accomplish.
Both savory & sweet for sure. Separately of course. Seeds, grain cooked or raw are not high on my list. Meats, cheeses, olives, fruits dried and fresh, herbs, spices. Examples that come to mind. Italian Lard bread. Festive fruit filled breads. Development of a table such as Paul outlined would be an ultimate goal. Something that would enable a reality inexperienced baker to easy add inclusions as easily a baker's percentage allows for scaling and changing hydration. Alas, this lofty goal is well out of the scope of my expertise. That being said general guidelines in respect to individual formulas might conceivably be in the realm of possibilities. Thanks for any input.
Kind regards,
Will F.