Hello!

I tried making a double batch of dough for the first time and tried adding my first inclusions with half of the dough.

I added the inclusions using lamination after splitting the dough. The pre-shaping went well, but when I tried to do final shaping, I couldn’t figure out the best way to do so without creating tears in the dough (ended up tucking it into a boule as best I could and plopped it into the banneton. 

Any advice for final shaping with inclusions that take up space in the dough (like the cheddar and jalapeño) ? As you’ll see in the pictures, the top of the cheddar & jalapeño loaf is a bit wonky in my opinion haha.

Recipe:
900g bread flour
100g whole wheat flour
175g active starter
680-720g water (was supposed to be 70% but the dough felt too dry during initial mix of flour + water for autolyse so I eyeballed some extra water)
20g salt

Autolyse for 45 minutes, 2 rounds of stretch and folds, 2 rounds of coil folds (folds were 30-50mins apart). 7 hour bulk fermentation (24C dough temp), pre-shaped and bench rested for 30 minutes then final shaped and cold proofed for 11 hours.

I like the crumb as it is for now - but if I want a more open crumb would it just be trying higher hydration levels, or would I need to change bulk fermentation time as well?

Any advice/critiques are welcomed :)

Feedback/Critiques for 3rd & 4th loaves!