Henry’s Market Day White Sourdough · Crust & Crumb Academy

Henry’s Market Day White Sourdough

I’m making the market day sourdough. I forgot this was a lower hydration dough so it was surprisingly easy to handle. I’m at the pre-shaping stage. I had planned to make it for dinner but the bulk ferment took a little longer so I’m going to put it in the refrigerator overnight for a cold retard. I would like to make another later this week with cheddar and jalapeño. Can someone advise on the best strategy for inclusions? Is it best to do it after the bulk ferment during the pre-shaping?

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Henry’s Market Day White Sourdough