▲ 10 r/Breadit
5th sourdough loaf and my 1st time trying inclusions (Olive & Cheddar)
Added them during the second fold and tried to be gentle with shaping to keep the structure. Pretty happy with how it turned out, especially the crust and rise, but I feel like the crumb could be a bit more open.
Would you push bulk fermentation a bit further for inclusion loaves, or focus more on shaping technique from here?
u/LouLivingUK — 17 hours ago