weighing in from the guys who cook tread. My sourdough is far far removed from the puffy, white, oil, egg, and sugar heavy creations, but a few of my “enhancements” go well in any bread.
a) best for white breads where it not only tastes but shows, rehydrated short snips of roesmary a tablespoon to 5lb batch.
b)best for ww or other heavy dark bread, onion poppy. Cut onions into uniform small bits, dicing stam give too much large chunks. Set on a slanted cutting board and salt with about a teaspoon of coarse salt, slant board and let it sweat and drain overnight. You should leave the approximate amount of salt used out of the main recipe. Before use, sprinkle some sugar to give it some gooeyness, add poppy until it mixes between grey and black. Flatten out a portion of dough, spread a spoon or two onto it and roll up. Cross roll it once of twice and form into a loaf. The last move puts a strip of filling into each slice.
Onion board. Roll dough into 3/4 to 1″ logs. Lay out with curls and wiggles on a greased cookie sheet, spooning the onion mix onto and inbetween logs. Done right, there generally will be no leftovers. Bteiavon.