If making a yeasted mixed flour (73% bread, 27% whole wheat) bread recipe that includes nuts and seeds, when should I add the nuts and seeds if I add using the tangzhong method to the recipe? The original recipe calls for mixing all the dry ingredients together before adding any of the liquids.

I followed your other blog on how to calculate the amount of liquid to add to get the recipe up to 75% hydration.

Is it ok to add the nuts and seeds in early (like the original recipe calls for) or should I wait until just before kneading the dough?

Also, what is the proper way to wrap bread to keep it fresh when stored at room temperature?

Thank you for all your tips and help!

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