Baking Experience: Sourdough Loaves with Inclusions

Recipe

First time experimenting with a morning levain feed/creation, then later-afternoon mixing and bulk fermentation
- The levain that I used was a 150g white, 50g whole wheat mixture, which I really liked
- I’m updating the recipe to include this from now on
It was also the first time that I experimented with the whole wheat / white wheat / kamut mix that I did, and I feel like it turned out well
- I didn’t use bread flour, and the oven spring / gluten development was still really good
I mixed enough dough to create 2 loaves, and then separated them into separate bowls for bulk fermentation
- I did this to allow for 2 separate loaves with different inclusions: one with smoked Swiss cheese and another with white chocolate and toasted walnuts
I used ~2 handfuls of inclusions in each dough, but I should have added more

Oven spring was excellent
The crumb was open and texture was great
I could have used more inclusions
The smoked Swiss cheese was delicious with the sourdough flavor
The white chocolate wasn’t as potent as I would have liked
- I used white chocolate chips, but I’ll bet larger chocolate chunks would have been better