Yoghurt bread - more water needed?
I was hoping someone could help with a simple question. This morning, I made some bread dough ready to bake tomorrow. (I always refrigerate dough overnight and bake the following day). My dough always contains the same amount of liquid to flour which is 300ml liquid to 450g flour.
I had a 150ml pot of natural yoghurt in my fridge that needed using, so I decided to put it into my dough mix. Then I added 150ml water to make up the liquid amount to my usual 300ml, and then added the flour.
However, this seemed to produce a much drier dough than usual. Should I have added more water to compensate? And am I wrong to presume yoghurt is the same as water when it comes to liquid content?
Thank you in advance!