Judging Proof with Antiseptic Inclusions

Hi there! I've got a loaf (60% Bread, 20%WW, 20% Kamut, 85%H20, 20%innoculation) that I like to use with inclusions sometimes. One that I do is a cinnamon (~1%) raisin(~16%) that also has ground clove and fresh grated nutmeg (~0.2% each)

I find this loaf can take up to 60% longer to finish proofing then the standard loaf, and I have a hard time judging when the proof is done. It can feel 'lifeless' which in tangible terms probably equates to fewer pockets of CO2(?).

Does anyone have any idea a) what causes this and b) if there's anything I could do (in terms of other inclusions) to counteract it?

I've read about the antiseptic properties of clove and nutmeg essential oil and one study said it worked against yeasts as well. I'll be trying simply upping the amount of starter.

Thanks so much! I'd love to hear stories of anyone else's inclusions having weird effects on their loaves.

Happy baking!