I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight.
In the morning, I want to put some chocolate morsels and raisins in the dough, and then bake it.
No problem but:
On this occasion I want none of the raisins (etc) to come through the surface, to the crust, of the bread.
(Think of it as a surprise raisin bread, if you will.)
Are there any tips or accepted techniques for this?
What I will probably do is: just pull the dough ball roughly apart - spread it apart, butterfly it - then spread the raisins over that flat surface; push it together again. Of course this means there will only be rather a "layer in the middle" of raisins/chocolate.
I guess, one could roll out the dough ball quite flat, spread the raisins. Roll up. That would distribute them pretty evenly (and leave a non-raisin-layer on the outside) - but - then you'd be messing with the dough, removing all the air from it I guess - right?
I suppose the ultimate solution would be: mix the raisins through completely (probably the night before, before mixing in water). Separately, make some of the dough with no raisins. In the morning, "coat" the raisin dough with a kind of thin skin of the non-raisin dough. That seems wrong though, I don't know. And again you'd be rolling out the "no-raisin" part flat, I guess - no good right?
Again my question - is there any accepted technique for this, any way I don't know about, how it is done, how should I do it? How would you achieve it, if called to? Thanks!