Learn How to Add Fillings and Add-ins to Your Sourdough Bread

Let’s face it, EVERYONE gets bored eating the same loaf of bread every day.

Sure, you get some variability with using whole wheat flour or other flour mixes, but I know my family quickly gets tired of eating the same style of bread every day (and we’re European, so we DO eat bread every day, if not with every meal). 

Click to read about 18 add-in ideas you need for your next loaf!

Sourdough bread is a favorite for many (myself included!), and with the right sourdough bread recipe and instructions, you can take it to the next level with delicious add-ins.

If this is your first time contemplating add-ins but the fear of messing it up is holding you back, read on!

As it usually is with sourdough, there are some basic guidelines you have to take into account, but they leave a lot of space to experiment with adding extra flavor!

I’ll go through everything you need to know about how to add inclusions to your sourdough bread, concentrating on practical tips and a lot of examples for easier understanding.

(My sourdough bread with potato chunks or same-day sourdough with quinoa are both beginner-friendly recipes!)

Cover Your Bases

If you want your loaf with inclusions to look and taste great, all the sourdough guidelines still apply.

For best results, make sure you’re using an active sourdough starter, you’re doing your bulk rise at room temperature and you’re baking your loaf in a steamy environment (whether that is a dutch oven, steam oven or you have some other creative solution).

As far as bread recipes go, choose one you confidently used a few times that is basic and has a standard level of hydration (preferably around 70%). I’ll write more about when you’ll likely have to adjust your water content a little but for now, pick a basic sourdough bread recipe you know and have tried before.

Also, consider doing your inclusion loaves in a loaf pan. Although I love my dutch oven, but lining a loaf pan with some parchment paper makes clean-up so much easier if the inclusions happen to burst out!

When to Add Inclusions?

Let’s start with when to add your ingredients. The best way to incorporate sourdough add-ins is during the stretch and fold phase of bulk fermentation or during lamination. 

For SMALL and DRY ingredients (think sesame seeds, poppy seeds, quinoa, chia seeds, raisins, and sunflower seeds), the best way to do it is to mix them into your dough about 30 minutes after starting, which is usually when you add your salt (so straight after autolyse).

This timing helps the dough develop gluten and improve the dough texture. It gives the dough enough time to become a bit more elastic before we weigh it down with any additions.

For WET and LARGE add-ins (like cream cheese, pesto, nut butters huge chunks of cheese, and sun-dried tomatoes), I suggest adding them during lamination. This is done after the bulk fermentation, just before shaping your dough.

Spread your sourdough dough on a surface, sprinkle your add-ins on top, and fold the dough over them. Be gentle to avoid tearing the dough. If the dough is a bit sticky, it helps to handle it with wet hands. If tears happen, quickly place the dough in your proofing basket or on a baking sheet lined with a piece of parchment paper for the final rise.

How Much Should You Add? 

A digital scale is handy for precision, but you can also trust your instincts.

A light covering of add-ins on the top of the dough is a good start. Adjust based on the total flour weight and your taste buds. I always like to keep in mind how much flavor the addition has and go from there. 

 If you’re adding something very potent (garlic, onions, or strong herbs), a little goes a long way. If you’re adding something more mild flavored, you can (and should!) add more.

If you want to be very strict and precise with this, you will need a kitchen scale. Many baking experts recommend not exceeding 20% of the total weight of your add-ins compared to the flour’s weight.

I break this rule all the time because it’s way too general. If you add something very potent, like pesto or garlic, 20% is absolutely too much. But in my cinnamon raisin loaf (or bagels!), I like to have a lot more than just 20% of raisins.

How to prepare your add-ins?

Preparing your add-ins can vary, depending on the result you are after.

As far as shape goes, if you’re using some form of cheese, decide if you want to taste actual chunks or if you want a more blended flavor; in that case, grate the cheese.

The same goes for other add-ins like chocolate, nuts, or kalamata olives. Chop, shred or leave them whole based on the flavor combinations you’re aiming for.

Remember, add-ins usually also change the texture of your dough. 

High-moisture ingredients might make your dough wetter. To counter this, you can pat them dry with a damp kitchen towel before adding them in, or adjust the amount of water in your sourdough recipe.

Some ingredients will pull moisture from your bread (raisins and chia seeds for example), so you’ll need to add more liquid to your dough.

How to Sweeten Your Sweet Loaves?

If you want to sweeten your sourdough loaf, think about adding ingredients like chocolate chips, raisins, chocolate, or a just bit of sugar.

I often add about 10 grams of sugar per 500 grams of flour if I’m doing a loaf with sweet inclusions, just to get it sweeter overall.

GOT ANY QUESTIONS? Leave them below and I’ll do my best to answer!

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