The recipe I've been following calls for a bulk fermentation overnight at room temperature. I thought I would get a little creative (inspired by a post on here) and add carmelized onions and shredded cheddar to my loaf this time. However, I have no idea when to mix them in. Will they go bad or ruin my bread sitting in the dough so long at warm-ish temperatures? Do I do it before kneading or just try to fold it in after?
I did try it... I left my plain dough out overnight and kind of kneaded the extras in this morning, but it did seem like too much handling right before shaping, and the cheese kind of ripped into my dough a bit. We'll see how they turn out. I guess next time I will have to work on Dom's timetables and try the stretch and fold stuff. But I still don't know when I'd add in my extras. Thanks!