Inclusions. A simple technique for making a variety of breads from the same dough, which can save you time.
As an amateur home baker, for many years I would bake a variety of different breads (high fibre, cereal, walnut etc) For each one, I would prepare a separate dough according to specific recipes. It was time consuming, and as a result, I would often limit myself to a basic white bread.
Now, I make up a batch of white dough, sufficient for all the loaves and varieties I plan on baking. I then prepare ‘inclusions’. hydrated grains for a cereal loaf, chopped nuts and semolina for a walnut loaf, chocolate chips… You get the picture.
I divide my dough, and add the additional ingredients before proofing as usual. (I bulk ferment overnight before dividing each batch into loaves or baguettes)
This method means I need make just one batch of dough for multiple types of bread. Essential when baking larger quantities.