OMG! I’m about thinking of having some inclusion and here you’re! You’re my angel! Thank you so much. 😊 🙏🏻 Your experiment helps me a lot. 👍🏻👍🏻👍🏻
@MaggiesMusings
Жыл бұрын
Yay! I'm so glad it helped! Now that I've had time to eat both loaves, I really think waiting to add the inclusions to the end is best. The crumb was much lighter and had a better distribution of holes. I think the oven spring was better, too! Let me know how yours turns out!!😃
@michca2112
Жыл бұрын
I am just about to make mixed seed loaf and I was wondering if I should do it before or after. This really helped and now I want to make a cranberry walnut loaf too! Thank you!
@MaggiesMusings
Жыл бұрын
Yay!! I'm so glad it was helpful 🥰
@KatMa664
8 ай бұрын
Oh, well I’m confused. I thought you were going to say the one that you distributed the inclusions in the beginning was the better one because you said you liked the color better and it was distributed better. But then you like the crumb on the other one better so you said it was the clear winner. So I guess you have to decide which is more important the look the crumb the color, or the better distribution.
@27kjh
8 ай бұрын
I thought the same as you. The finale decision was a bit confusing.
@DoumdaDoum
4 ай бұрын
She pointed the wrong loaf at the end that’s all
@OceanFrontVilla3
Ай бұрын
I've done this both ways and settled on adding half the inclusions at the second stretch and fold and the remainder during shaping.. much easier!!
@DANVIIL
9 ай бұрын
I laminate the dough before the first S&F, then add inclusions and it always turns out very well distributed.
@NancyRemling
6 ай бұрын
This may have been the best video I've seen on sourdough. I've watched A LOT! This was very helpful. Thank you so much!!
@MaggiesMusings
6 ай бұрын
I'm glad you liked it! Thanks so much for the sweet compliment 🥰
@nlaplaca
8 ай бұрын
This is the best inclusion video that I’ve seen yet. I’ve never really been able to get things distributed evenly. I now feel confident I’ll be able to do that. Thank you.
@MaggiesMusings
8 ай бұрын
That's so nice of you to say! Thank you. You'll have to let me know how you next loaves turn out!
@nlaplaca
8 ай бұрын
@@MaggiesMusings Will do. I always make 2 loaves and have always added the inclusions during a lamination. Therefore I was committed to both loaves being whatever inclusions I was adding. After watching this I now realize that I don't have to do that. And if I wanted to make one without inclusions and the other with I can do so. I don't know why I never thought of that.
@nlaplaca
8 ай бұрын
@@MaggiesMusings It worked great. It was somewhat awkward for me because I'm used to doing a pre-shape and then a final shape. And my rolling method is different. But the end result was amazing.
@MaggiesMusings
8 ай бұрын
Yay!! Thanks for updating me 🥰
@nlaplaca
8 ай бұрын
Sure! And next time will be a little easier.
@sonshineandsong
9 ай бұрын
Ok! I just did an oatmeal mush loaf and added it during the lamination. Totally skipped shaping steps. I used the coil folds to shape it. Came out fantastic! Now I plan to make fresh cranberries and will try adding them during shaping. Hopefully I can update you when I bake it next week.
@MaggiesMusings
9 ай бұрын
Keep me posted! 😀
@evelynwald9132
9 ай бұрын
Great video, and you are a kindred spirit as I always look for better ways to add inclusions. I do mine a little different as I do a lamination fold where the dough is stretched out (approximately 15 x 20 inches). I put 1/3 of inclusions on the center third, fold over one side, top this side with another third of the inclusions, fold over the remaining side, top with remaining third of inclusions and then fold over in thirds to form a loose ball. That’s followed by 2 or 3 stretch & folds. I always bake 2 loaves when I make bread, so I’m going to test to see your method vs what I have been using. Thanks so much for sharing and I will be checking out more of your videos. PS: I also use that exact same silicon mat when I bake.😊
@MaggiesMusings
9 ай бұрын
Hey! I have used lamination for smaller/finer inclusions and love it. This dough has a high hydration ratio and I was afraid the walnuts would cause tearing if I stretched the dough too thin. I may just have to give your technique a try next time!
@evelynwald9132
9 ай бұрын
@@MaggiesMusings Good point about high hydration, all these little things to think about when making sourdough, but I love it. Thanks!
@RhubarbAndCod
Жыл бұрын
Ooohh... I love a good fruited bread! This sounds delightful Maggie! Excellent method!
@MaggiesMusings
Жыл бұрын
Thanks, Susan! It was fun to see which worked best! I'm going to try a savory loaf next. Olives?
@RhubarbAndCod
Жыл бұрын
@@MaggiesMusings Olives!! 100%!! Maybe also asiago and herbs? Maybe garlic and onion?? The possibilities are endless! Can't wait!
@MaggiesMusings
Жыл бұрын
@@RhubarbAndCod you definitely have the refined palate and culinary expertise! I'll gladly take your advice!
@triciaforsting3648
11 ай бұрын
I’m a beginner with my sourdough breads. I’ve made mixed olives (sliced green with pimentos and Kalamata drained well and patted dry) phenomenal My next attempt will be fresh minced rosemary and feta cheese. 🤔🤷🏻♀️
@MaggiesMusings
11 ай бұрын
That sounds absolutely delicious!!
@kristen7775
Ай бұрын
Great job!! It's time i start playing with inclusions. Thank you!
@PingsNomFictionLife
7 ай бұрын
Thank you so much for showing the experiment of the inclusions. I will try to make it on my next bakes.
@bluselephant
3 ай бұрын
Well, that was an excellent video. Yes, it was a tiny shift at the very end, but I learned a lot. Btw i thought the one you added to during the proof folds was best looking. Thank you
@chrystalclear7557
11 ай бұрын
Thank you for doing this. It's really interesting to see how these methods are affecting the final result. 😊
@MaggiesMusings
11 ай бұрын
You're welcome. I'm glad you found it helpful! 🥰
@barbarafallin2038
7 ай бұрын
I can't wait to make blueberry lemon, sourdough bread , yummy
@MaggiesMusings
7 ай бұрын
Oh, man! That sounds amazing! 😋
@barbarafallin2038
7 ай бұрын
@@MaggiesMusings you use the zest of the lemon 🍋
@tamaraford6231
6 ай бұрын
That is my favorite flavors. Can you share your recipe please.
@barbarafallin2038
6 ай бұрын
@tamaraford6231 I found it on KZitem sweetie, Artisan blueberry, lemons 🍋 no- knead bread,I hope this helps
@freedomjam3670
Жыл бұрын
What a great experiment. Thank you for sharing. Good to know !😊
@MaggiesMusings
Жыл бұрын
Thanks so much! Glad you found it helpful!
@spaghettiqueen230
2 ай бұрын
these look amazing
@holykissme
7 ай бұрын
I learned so much! Even just watching your hands work the dough. And the measuring to 25%. The test was excellent. Thank you, so much.
@MaggiesMusings
7 ай бұрын
I'm so happy you liked it!! Thank you for taking time to tell me! 🥰
@cachi-7878
Жыл бұрын
@6:00, oh boy! This is so subjective! You’re comparing apples to oranges. Aside from that, the best method to incorporate inclusions into your dough is to do a lamination after having done two or three S&Fs. This way you distribute all the inclusions evenly. Additionally, you develop your dough well before adding them.
@MaggiesMusings
Жыл бұрын
Lamination is a great method (see my Super Seeded Sourdough video). However, chopped walnuts and cranberries are bulky and jagged and can cause your lamination to tear. I prefer folding them in. To each his own 😊
@jerseyphilip
Жыл бұрын
Thank you, this was very interesting and helpful
@catportwine3089
9 ай бұрын
I love this video as I do love a good experiment and who doesnt love good bread 😉 Im actually getting ready to feed my stsrter in preparation for making a cranberry and walnut loaf so this was perfect! Im a little confused by the end of your video though. Initially, when you cut the loaves you said that the inclusions appeared to be more evenly distributed throughout the loaf on the loaf where you added them during the coil and folds. In my mind, that's a point in favor of the coil and folds inclusions method. Then, during the taste test, you commented that the lamination method of inclusions tasted better or had better texture (I cant recall your exact words 😅). So that's a point for the lamination method. The loaves are now tied. What was your tie breaker? Or is flavor/texture (not inclusions distribution) the more important factor here? Definitely loved this video though! Thank you for posting it! Blessings to you 🙏
@MaggiesMusings
9 ай бұрын
Thanks so much for watching! You're right, my result were a bit confusing. The coil fold method did a great job of distributing the inclusions. With walnuts or other larger inclusions, though, the hard, sometime sharp edges can tear the gluten strands as they develop, resulting in a denser crumb. For me, the biggest sign of success in sourdough baking is a beautiful crumb. Adding the inclusions during the final folds gave a much prettier and lighter crumb. I guess it depends on which is most important to you. Overall, the distribution of cranberries and walnuts was very close, so the crumb won out for me!
@mandiigraham1596
7 ай бұрын
I add my inclusions at the lamination stage. I find that the fruit should be dry to thought otherwise it changes the texture of the dough. So if I think I need to soak the fruit first, I will do that the night before and let the extra moisture dry out on a paper towel overnight . Wet fruit will change the hydration percentage so you could find handling the dough will be different and you could have some patches of doughy crumb in the final loaf. .
@MaggiesMusings
7 ай бұрын
Lamination works great but if you have large or rough textured inclusions like walnuts, they tend to tear your dough.
@OceanFrontVilla3
Ай бұрын
I chop the nuts into smaller bits and use smaller raisin varieties. Soaking then blotting on a towel is a must. I add half during the last stretch and fold and half at the final shape. BEST OUTCOME!!
@BobShaffer-wt6cs
10 ай бұрын
I just found your great channel and I am very impressed, it is not all about you, it is about your subject. I subscribed, liked and rang the bell (for whatever that does). I will be watching your videos.
@MaggiesMusings
10 ай бұрын
That is the nicest comment I've ever received! Thank you so much ❤️
@maryannedeering1663
8 ай бұрын
Hello, I was wondering if you posted a link for this recipe? it looks Amazing. Thank you so much for your hard work❤ had to come back and add to my comment . What a cute little bundle of joy when you put them in their baskets to rise overnight and omygoodness, they baked up so pretty❤
@MaggiesMusings
8 ай бұрын
Thank you so much!! So glad you liked it! This is a link to the recipe I used: kzitem.info/news/bejne/x4eLr2iPoZdyn4I
@maryannedeering1663
8 ай бұрын
@@MaggiesMusings thank you for the link Maggie♥️
@MaggiesMusings
8 ай бұрын
@@maryannedeering1663 you're so welcome! 🥰
@daniellegarcia9398
6 ай бұрын
What is this cover that you use? I liked it!
@AlmondaleWhippets
11 күн бұрын
@Maggie's Musings can you explain why you only want 25% rise please? What was the temp of your dough?
@BeckyInCa
5 ай бұрын
Thank you!
@lindagordon2955
8 ай бұрын
Thank you so much for doing this comparison. I've done it both ways, but I do prefer adding the inclusions at the end. My problem was using raisins that have been soaked. The dough around the raisins after it's baked is gummy. I did hear another KZitem video say that he doesn’t soak his raisins because of the gummy dough around the raisins. What has been your experience?
@MaggiesMusings
8 ай бұрын
It really depends on the hydration of your dough. Unsoaked raisins will draw moisture from your dough. The raisins should be soaked and drained or blotted dry. I haven't had a problem with gummy dough 😊
@lindagordon2955
7 ай бұрын
@@MaggiesMusings Thank you. I'll try it again and dry them.
@barbarafallin2038
7 ай бұрын
I don't soak my raisins and I had any problems, yet
@DANVIIL
9 ай бұрын
I always add the cranberries dry. Never found a reason to wet them.
@JackTheAwesomeKnot
9 ай бұрын
Bad, they will steal the moisture from the dough making it drier. Always sock them in water or rum or whatever you like.
@dns201125
4 ай бұрын
4:30 windowpane test for future reference
@DearMoonProject
5 ай бұрын
The stretch and fold looks bigger even though it’s the same amount 😮
@BriannaH-n7t
6 ай бұрын
Thank you! Can you do the same with onions and garlic?
@MaggiesMusings
6 ай бұрын
Yes! It will work with any inclusion 😊
@kimyoung2748
11 ай бұрын
Just made cherry walnut and same problem. Next time Im waiting to add inclusions.
@renejessee
8 ай бұрын
So I've wanted to get better even distribution but you're saying that even though mixing in during folds did that the end result of the bread (taste/texture)was better mixing during shaping. Was the taste/texture that much better? The crumb appeared very close the same. I'd just love to have the even distribution because I can't stand when it looks like I hardly put anything in. Thanks for clarifying for me. 😊
@MaggiesMusings
8 ай бұрын
I preferred the lighter crumb. The distribution was pretty similar. I think the course walnuts affected the gluten development during the stretch and folds by 'cutting' the gluten bonds. I have had really good results using lamination when adding smaller/finer inclusions like seeds. Have you tried lamination?
@kerncountyrd5263
Жыл бұрын
What percentage is the hydration on your dough? It looks really high.
@tgif1207
Ай бұрын
I'm confused. I thought the better distribution was doing inclusions DURING stretch and folds. ???
@lynns9671
Жыл бұрын
Can you add your add ins while doing the mixing.. at the very begining..?
@MaggiesMusings
Жыл бұрын
Adding the mix-ins at the very end helps prevent the inclusions from breaking the gluten strands that you formed. If you add the inclusions before the dough has a chance to develop the gluten strands, you risk a dense, more cake-like dough - not chewy air-filled bread dough.
@lynns9671
Жыл бұрын
Where did you get the covers..? I looked on Amazon, but didn't see them.
@illbeback-24
10 ай бұрын
Dollar store
@barbarafallin2038
7 ай бұрын
You go to a beauty supply store and get a bag of plastic, shower caps
@MaggiesMusings
7 ай бұрын
I found shower caps at Walmart 😊
@galemartin3277
Жыл бұрын
Maybe the cranberries should be dry, rather than wet.
@MaggiesMusings
Жыл бұрын
Dry cranberries will reduce the hydration in your dough.
@bluselephant
3 ай бұрын
Video was for me very explanatory. She did not use really wet cranberries.. the best thing I learned was to do this I'll have to do a higher hydration anyway..
@mlmscrunchie
3 ай бұрын
🎉
@lynns9671
Жыл бұрын
do you grease the bowls?
@MaggiesMusings
Жыл бұрын
I don't. I sometimes spray the inside lightly with water though 😊
@MaggiesMusings
Жыл бұрын
I think I have a link at the bottom of the video. I bought the bowls with covers at Walmart. I think the set was around $25 for 3 or 4 bowls with lids.
@claudiaascencio3863
Жыл бұрын
Ingredientes de la receta por favor
@diymaggie
Жыл бұрын
Here is the link to the sourdough bread recipe. You can add as many walnuts and cranberries as you like. 😋 kzitem.info/news/bejne/ommXtXuVgl9lYKw
@MaggiesMusings
Жыл бұрын
Oops! I replied using my other KZitem channel. I think I used around a cup of each, cranberries and walnuts. I don't think you can add too many if you're folding them in at the end :) here's the sourdough recipe kzitem.info/news/bejne/ommXtXuVgl9lYKw
@elizabethbrink476
10 ай бұрын
Ok but what is the dough recipe??
@MaggiesMusings
10 ай бұрын
I have several sourdough recipes on my channel. I included a link to one of them in the Description. Here's another 😊kzitem.info/news/bejne/x4eLr2iPoZdyn4I
@jbb8261
6 ай бұрын
1 year later…recipe?
@MaggiesMusings
6 ай бұрын
There is a video to the basic bread dough I used in the description. I included the ingredients, weighed them, and gave instructions on how to add them. Not sure what else there is to add? Seems redundant.
@shariboyle1166
5 ай бұрын
Please just hurry up!
@MaggiesMusings
5 ай бұрын
You know you don't have to watch, right? 🙄 There's a 'fast forward' button as well...
Пікірлер: 99