How to add any mix-in to any sourdough recipe, courtesy of ThePerfectLoaf.
Before adding anything, I like to step back to consider how the ingredient might impact the dough’s consistency, texture, fermentation, and eating quality. Large additions, like dried figs or apricots, might benefit from a coarse chop so they spread more evenly through the dough. Smaller ingredients, such as sultana raisins, might need to be soaked in a portion of the dough-mixing water to help soften them, which improves their texture and eating quality.
For example, when adding sun-dried tomatoes to sourdough, the preserving oil is actually a pleasant ingredient that not only brings added flavor, but it also has the same effect as other fats when added to a dough: It softens the crust and crumb. With fats, adding them too early before sufficient gluten development will require you to lengthen your mixing time as fats inhibit gluten development.
To incorporate, I spread all the additions evenly over the dough in the bulk fermentation container. Using slightly wet hands, I’ll tuck some of the ingredients down the sides of the container, and proceed with the first set of stretch and folds. In performing that first set of stretch and folds, and any subsequent sets, the ingredients will work their way through the dough evenly.
To remedy both issues, I rinsed the olives thoroughly and then left them to dry. I also chopped them in half to ensure no pits were hiding inside, and to help them spread more evenly through the dough. I reduced the salt percentage in the recipe to 1.8% of the total flour weight , with the intention to go lower while testing, if necessary .
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