One of the best things about sourdough baking is how endlessly customisable it is. Once you’ve nailed a solid basic loaf, adding inclusions like cheese, olives, herbs, chocolate or spices is where the real fun begins.
But timing is everything. Add inclusions at the wrong stage and you risk tearing your gluten, flattening your loaf, or ending up with uneven pockets of flavour.
In this guide, we’ll walk you through exactly when and how to add inclusions to your sourdough, using our Jalapeño Cheddar loaf as an example.
When Should You Add Inclusions?
For most savoury and sweet add-ins, the best time to incorporate them is after bulk fermentation, during shaping.
Why?
- Your gluten structure has already developed
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You won’t interfere with fermentation
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You get better distribution of inclusions
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Your dough stays strong and holds its shape
This method works beautifully for:
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Cheese
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Olives
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Jalapeños
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Nuts & seeds
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Dried fruit
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Chocolate
General Rules for Successful Sourdough Add-Ins
Before we jump into the method, keep these tips in mind:
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Cut inclusions evenly so they distribute nicely
- Pat wet ingredients dry (like olives or jarred jalapeños)
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Don’t overload your dough. Too many add-ins = dense loaf
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Layer inclusions gradually, rather than dumping them all at once
Example: Jalapeño Cheddar Sourdough Loaf
This loaf is a You Knead favourite: spicy, cheesy, and packed with flavour without compromising structure.
Add-In Ingredients
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50g freshly sliced jalapeños
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20g jalapeños from a jar
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170g cheddar cheese, cut into 1cm cubes
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45g yellow burger cheese, cut into 1cm squares (optional)
Step-by-Step: How to Add Inclusions
1. Complete Bulk Fermentation
Follow the instructions for your Basic Bread Recipe right through to the end of bulk fermentation.
Once bulk fermentation is complete, turn your dough out onto a clean bench.
2. Pre-Shape the Dough
Using a bench scraper, gently pre-shape your dough into a round. Focus on creating surface tension without tearing the dough.
Let it rest on the bench for about 10 minutes.
3. Stretch & Add Inclusions
Lightly flour the top of the dough, then flip it so the floured side is on the bench and the sticky side is facing up.
Gently stretch the dough out into a large rectangle.
Sprinkle around 70% of your jalapeños and cheese evenly over the dough.
4. Fold & Layer
Now it’s time to layer the inclusions for even distribution:
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Fold the top third of the dough down
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Add another 20% of your inclusions
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Fold the right side into the centre and sprinkle over the remaining inclusions
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Fold the left side over the centre
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Roll the dough up from the bottom into a neat log
Don’t stress if a few bits fall out, that’s completely normal.
5. Final Shape & Proof
Flip the dough into your banneton so the smooth side is facing down and the seam is facing up.
Dust lightly with rice flour, cover with a damp liner or tea towel, and move on to proofing.
You can:
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Proof at room temperature for 1-4 hours, or
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Cold proof in the fridge overnight for a deeper flavour
6. Bake & Cool
Bake your loaf following the baking instructions in your Basic Bread Recipe.
Once baked, allow your loaf to cool completely before slicing. This helps the crumb set and keeps the cheese from smearing.
Final Thoughts
Adding inclusions to sourdough doesn’t have to be complicated. By waiting until after bulk fermentation and layering your add-ins during shaping, you’ll get:
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Better structure
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Even flavour distribution
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A loaf that looks as good as it tastes
Once you’re comfortable with this method, feel free to experiment. Swap jalapeños for olives, cheddar for gruyère, or try sweet combinations like chocolate and orange.
Happy baking!