Lesson 2 of 4
Seeds, fruit & gentle folding
Even distribution works best with a dough that already has some strength.
Ingredients for this learning path
- A familiar base bread formula
- Nuts, seeds, herbs or dried fruit
- Mature healthy 100%-hydration discard
- Flour, egg, milk, butter, sugar and baking powder for pancakes
Equipment
- Scale
- Mixing bowl
- Griddle
- Notebook
The lesson
- Cool toasted nuts or seeds fully before use. If your recipe calls for a seed soaker, account for its water separately.
- Drain any soaked dried fruit well and record how much moisture it carries. Excess surface liquid can make the dough harder to handle.
- Fold additions in gently after initial dough development, following your base method. Avoid sharp pieces tearing the dough.
- Keep heavy ingredients away from the surface where they might burn.
The baker’s note
Record inclusion weight as a percentage of flour so you can scale the next batch.
Practice
Calculate the inclusion percentage of one trial loaf.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 2 OF 4 · 7 min read
Seeds, fruit & gentle folding
Even distribution works best with a dough that already has some strength.
Go to guided practice & lesson checkLet’s work through it
- Cool toasted nuts or seeds fully before use. If your recipe calls for a seed soaker, account for its water separately.
- Drain any soaked dried fruit well and record how much moisture it carries. Excess surface liquid can make the dough harder to handle.
- Fold additions in gently after initial dough development, following your base method. Avoid sharp pieces tearing the dough.
- Keep heavy ingredients away from the surface where they might burn.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 4
Cool toasted nuts or seeds fully before use. If your recipe calls for a seed soaker, account for its water separately.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Calculate the inclusion percentage of one trial loaf.
Record what happened in my journalMake it part of your practice
Calculate the inclusion percentage of one trial loaf.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
Sign in to keep a journal