I need help solving an ongoing problem. We bake our sourdough bread in a wood fired brick oven. Normal procedure for dough mixing (20/25 pounds) is to make a full batch of dough by hand. Then divide into about four parts. One will be plain sourdough, one is asiago, another will be almond and apricot and another may be dried tomato and olive. We stretch the dough flat (1 inch thick) then spread the ingredients, then jelly roll this to start the incorporation. About four pounds go into the Kitchen Aid to finish the incorporation of the added ingredients.
When proofing these loaves, the plain and the asiago are always beautiful. The other loaves, that contain almonds, apricots or tomato and olives are always denser and smaller. The finished loaves have the same contrast.

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