When to Add Inclusions to Your Sourdough Loaf (Cheese, Fruit, Nuts & More)

One of the most common questions we get at The Dough Shed is: when do I add inclusions like cheese, dried fruit, or nuts to my sourdough? Get the timing wrong and you risk uneven distribution, a gummy crumb, or inclusions that burn on the crust. Get it right, and every slice is a little surprise.

The Golden Rule: Add Inclusions at Salt Time

My go-to method is to incorporate inclusions at the same time as the salt — typically after the initial mix, once the dough has had a short rest (autolyse). Here's why this works so well:

• The dough is developed enough to hold the inclusions without tearing.
• Salt helps firm the gluten, making it easier to fold chunky additions through without deflating the dough.
• Even distribution is much easier at this stage than trying to fold inclusions in later during bulk fermentation.

Inclusions by Type

🧀 Cheese

Hard cheeses like aged cheddar, gruyère, or parmesan work best. Cut into small cubes or grate coarsely. Add at salt time and fold gently — the fat in the cheese will soften the dough slightly, so don't overwork it. Reserve a little to press onto the surface before baking for a golden, crispy top.

🍇 Dried Fruit

Sultanas, cranberries, apricots, and figs are all wonderful. Soak them briefly in warm water (or even a splash of orange juice) before adding — this prevents them from drawing moisture out of your dough during fermentation. Add at salt time and use the stretch-and-fold method to distribute evenly.

🌰 Nuts & Seeds

Walnuts, pecans, sunflower seeds, and pepitas are popular choices. Toast them lightly first for deeper flavour. Add at salt time. Larger nuts can be roughly chopped so they don't create big air pockets or tear the gluten structure.

🌿 Herbs & Olives

Fresh rosemary, thyme, or olives (pitted and roughly chopped) can go in at salt time too. Pat olives dry first to avoid adding excess moisture to the dough.

Tips for Success

• Don't overload — a good rule of thumb is no more than 20% of the flour weight in inclusions.
• Use the lamination technique (stretching the dough flat on the bench) for very even distribution of delicate inclusions like herbs or small seeds.
• Sticky inclusions (like dates or figs) can be dusted lightly in flour before adding to prevent clumping.
• Adjust your hydration slightly downward if adding high-moisture inclusions like fresh herbs or wet olives.

Want to Go Deeper?

These are just the basics — there's a whole world of flavour combinations and techniques to explore. For more tips, tricks, and step-by-step guidance, check out Anna's ebook: Sourdough Made Simple. It covers everything from starter care to shaping, scoring, and baking the perfect loaf at home.