My newest sourdough bread experiment turned into my favorite loaf yet 🤍 During shaping (after bulk fermentation), I gently flattened the dough, layered in completely cooled roasted potatoes + onions, added crumbled Boursin, then folded and shaped tightly. Cold ferment overnight in the fridge and bake in a preheated Dutch oven as usual. It baked up soft, flavorful, and perfectly structured. Tips for bread baking with inclusions: • Make sure fillings are fully cooled • Avoid excess moisture • Don’t overfill • Seal your dough well during shaping Linking my sourdough starter tools, bread baking tools, bannetons, lame, and Dutch oven here 🥖✨ sourdoughbread breadbaking dutchovenbread sourdoughstarter kitchenfavorites southernrootsmodernplates LTKfoodie LTKdayinmylife LTKHome