This post contain no recipe. As for this time round, my main focus is on bread. Do not know until when. But for now I would like to share a guidelines.
I thought this thing is very important to someone who like to do some adjustements on a recipe, well someone like me… Lol
For fruits/nuts/veggies/cheese mix into dough : up to 10% of total dough
For herbs mix into dough : up to 0,05% of total dough
The higher hydration rate, the more yeast you need or you should prolong the fermentation process.
” The warmth of human touch communicates itself and makes a real difference to the responsiveness and final feel of the dough. Machines are wonderful, but it’s you, not they that are really making these breads…”
adapted from : http://www.theartisan.net