We're not just gonna leave all that bread behind because of a new calendar year, right?
Over the summer I baked like one bread a day because it was fun and people kept eating it. After some experimentation at the beginning I figured out a recipe that worked well for me and then just kept doing it. When summer was over and I got back home the baking slowed down a bit, mainly because I can't eat a loaf a day by myself.
I've been meaning to try adding things to the dough, but always forgot about it when making the dough. This weekend though, the grocery store had a clearance sale on dried cranberries so I bought some as well as some walnuts. Made the dough as usual with 20% whole-wheat spelt. I eye-balled the amounts of nuts and berries and soaked them in water for a few hours, then drained them and dimpled them into the dough before the last few turns and final rise in the fridge, then baked it as usual today. Probably cut the bulk fermentation a little short because I was drunk and it was 1 AM, but I'm happy with the result!
It's not burnt mom, it's just "over-caramelized"!
Next thing I want to try is olives, although I'm not sure if I need to lower the salt added to the dough because of the salt in the brine. If anyone has any experience, please share it.