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.
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.
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.