Hi Alice- I've made Martin's version of Maura's bread many times and I do add-ins almost every time. Someplace in these many comments, or in the comments in the accompanying video (can't remember where) Martin says when you add-in during the initial mixing of the "shaggy mass" stage, you want to keep the weight of the add-ins to about 225 grams per the 1000 grams of flour. Sometimes I've gone up to about 260 grams with no problems. I've used various cheeses, olives, roasted tomatoes, herbs, seed and nuts, dried fruit, pancetta, pepperoni, chorizo - it all works. When adding in bulkier chopped ingredients it does sometimes make final shaping a little more difficult because the add-ins like to pop to the surface and break free when you're creating tension!

• Reply