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Greg Wade - Inclusion & Proofing-6-2

Inclusions: The Squeeze in Method

This method of adding inclusions is great for larger add-ins, such as nuts, olives, or dried fruit, and couldn’t be easier to do! Grab your inclusions of choice and follow along with Greg Wade as he demonstrates this method.

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What you’ll need

  • Larger inclusions such as nuts, cubed cheese, olives or dried fruit
  • Dough that has been mixed and is ready for the first stretch and fold of bulk fermentation

How to add inclusions with the squeeze in method

Pour your desired inclusions into the bowl containing your dough. Like the name suggests, simply squeeze the dough with your fingers to fully incorporate the inclusions, taking care to make sure that the add-ins are evenly dispersed throughout.

Using your hands, squeeze the inclusions into the dough to evenly disperse them.

Once the inclusions are fully mixed into the dough, continue with your bulk fermentation schedule as normal, considering this step as the first set of stretch and folds.

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