Decided it was time to start experimenting with mix-ins and I'm so glad I did! An absolutely gorgeous loaf although a struggle to not just eat it all in one sitting!
There's a lot of really good resource online on sourdough in general and I've got a history of waffling too much so I won't go into extrodinary detail for each step and will assuming you can make a basic sourdough loaf. This recipe makes a loaf that's roughly 850g total weight with a dough that's 75% hydration before the mix-ins are added and requires a banneton for the second ferment.
For the mix-ins
For the dough:
I intended to keep this short and completely failed. Hopefully there's enough info to get started so good luck!
Added by: jackblackmore
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