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UID:757420-1787229000-1787243400@centralmilling.com
SUMMARY:Sourdough with Inclusions with Laila O'Boyle
DESCRIPTION:You already know how to make a great sourdough loaf. Now let’s make it extraordinary. \nInclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or soaked seeds change your bake? This class answers all of that\, and you’ll mix your own dough and choose your own inclusion to take home and bake. \n\nWhat You’ll Do in Class\nEveryone will mix a sourdough base dough by hand\, then choose one of four inclusions to incorporate: \n\nCheddar + Jalapeño — sharp\, cubed cheddar and chopped fresh or jarred jalapeños\nSuper Seeded — a toasted and soaked seed blend folded into the dough\nOlive + Rosemary — briny chopped olives with fragrant fresh or dried rosemary\nWalnut + Cranberry — roasted walnuts and rehydrated dried cranberries\n\nWhile your dough ferments\, you’ll watch a live demonstration of scoring and baking all four flavors. We’ll pull the loaves from the oven together\, taste and compare\, and talk through what you’re seeing in each crumb and crust. \nAt the end of class\, you’ll shape your dough and take it home to cold proof overnight and bake the next day. \nWhat You’ll Learn\n\nHow and when to incorporate inclusions without damaging dough structure\nHow different mix-ins (wet\, dry\, chunky\, oily) affect fermentation and handling\nThe coil fold technique and how to use it during bulk fermentation\nHow to read your dough and know when it’s ready to shape\nScoring approaches and how to bake in a Dutch oven at home\n\nWhat You’ll Take Home\n\nYour shaped dough\, ready to cold proof and bake the next morning.\nPrinted formulas for all four inclusion variations.\nTastes of each flavor baked during class.\n\n\n\n\n\n\nInstructor Bio\nLaila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600\,000 across all platforms in the sourdough community\, she specializes in teaching approachable\, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions\, group workshops\, and online content\, all rooted in her belief that great bread starts with intuition\, care\, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft\, Laila’s teaching style is clear\, encouraging\, and always full of real-world insight.
URL:https://centralmilling.com/class/sourdough-with-inclusions-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/05/Laila-cheddar-scallion-scaled.jpg
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