Don’t forget the oil in the chicken marinade! Slice the onion and chicken before starting the recipe. If you’re diligent, everything else can be done during the cook time. Tzatziki can be made last.
Second attempt with one small change and one big change: Small - On first mix the dough was quite dry, again. I ended up adding two tablespoons of water, one at a time. This got a not ragged and slightly sticky dough, what I wanted before the first rest. Big - I did 50/50 whole wheat and bread flour. Kneading time will be a bit longer, rise times probably shorter, to get a fluffier loaf.
Vacillated on temperature of the bake. I don’t know why I think I can make such choices on very little experience. Pre-heated oven and Dutch oven to 450. Baked at that temperature with the lid on for 20 minutes Dropped the temperature to 350 and took the lid off Loaf was already dark brown so tented it with foil Baked about another 25 minutes until internal temperature read 198
