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Message: [QUOTE="Norcalbaker59, post: 33059, member: 2340"] Whenever you add any bulky item (seeds, dried fruit, nuts, etc.) into a dough, then knead or fold, you tear the gluten network apart. It's a structural issue. Every time you do that triple fold, over and over again, you're destroying more and more of the gluten network. Once you sever that gluten network, it won't reform around the mix-ins. With little gluten structure to hold the heavy mix-ins in place, they fall into a clump. Try patting out the dough. Spread your add-ins evenly over the entire top of the dough. Then roll it up as you would a cinnamon roll. Slice into equal portions. Unflavored, unwaxed dental floss works great for slicIng. Then gently form each portion into a ball, taking care not to apply much pressure so you don't tear the gluten network. You might also try coarsely grating the cheese instead of cutting into chunks. [/QUOTE]