Trying to make a generic Danni bread
Third go-round on making bread with the Danni method, based on my struggles with:
Caramelized onion sourdough with Parmigiano-Reggiano and Italian herbs
I've made the recipe above twice and both times it was too wet. The first two times I was using a very very wet starter. The third time (still in progress) I used a 100% hydration starter (which seemed dry to me). I want to get this recipe down to something that is just plain KA flour (bread and ww), water, Greek yogurt, and starter.
Basic method seems to be: sourdough only, no supplemental dried yeast, 3 hour+ autolyse before adding sourdough starter and yogurt, stretch and fold, let sit overnight, shape, retard, bake.
Instead of 1000 g flour (which made too much bread) I tried 600 g flour at 70% hydration for the autolyse. That worked; the texture was right.
But when I added yogurt and starter, it got too wet. Could not stretch and fold; had to fold in the bowl. It was almost right, but a little too gloppy. Could not form loaves; had to drop dough by handfuls into prepared pans (used homemade pan release). Now retarding; I do hope it turns out OK.
I think I used 100 g yogurt (to make up for the caramelized onion I did not use) and about 300 g 100% starter. Obviously I need to cut down on the yogurt and starter, but I am going mad trying to figure the quantities needed to keep the dough at 70% hydration. Which is wet but could be handled.
Perhaps make a 70% starter just for this recipe? (Will be stiff, stiff, stiff.) Balance the yogurt with some almond flour? (I don't think almond flour needs to be autolysed, but I could be wrong. I like the depth of flavor it adds to my usual pain au levain.) Skip the yogurt entirely? That might make the bread just a little TOO basic. Perhaps I could replace the water in the autolyse with whole milk and skip the yogurt?
Would appreciate some guidance from better bakers :)