Hi John! If you find that you are needing to pour your dough and having trouble mixing in the inclusions, it may be that if everything is measured correctly (I recommend weighing your ingredients) then you could be under mixing/fermenting your dough. Be sure to continue to knead the dough until it becomes a smooth and elastic ball. 1-2 minutes on speed one and 5-7 minutes on speed 2+ should do it. The dough will still be a little slack, but not pourable. Once it completes its bulk fermentation, the dough should be able to be handled though a bit tacky. Happy baking!

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