Maurizio Leo | The Perfect Loaf on Instagram: "A question I often get is: "what's the best way to add mix-ins into your dough?" Unless they're tiny and super soft (like a seed soaker or herbs, in which case I'll usually mix them in from the get-go, or if using a mixer, toss them in there at the end), I like to add them with the first or second set of stretch and folds during bulk fermentation. I typically do four folds per set (see my new guide to stretch and folds, link in my profile 🔗), and w

Mardi Gras Popcorn Mix In - a fun Disneyland treat