Made another batch of kletzenbrot (which doesn't actually contain any kletzen, aka pears). Thought I'd share it in case any of you niggers are interested. This one used homemade dried apple slices, dates, raisins, and cranberries, along with almond slivers, pecans, and pumpkin seeds.
>apparently some recipes do fermentation (this is water and flour and yeast and sugar?) and then add the salt
Yep, this is the so-called autolyse stage. There are some autolyses which do not include the yeast either and add it in with the salt, but it depends on the recipe.
>it seems like it would be difficult to mix it in evenly, or am I misunderstanding something?
It's a bit difficult to knead in the salt, but it can be done. I had mentioned previously how you will notice your bread stiffens up considerably when you add the salt, but you work at it for five, ten minutes and the salt is added. I include a photo explaining autolyse and the link goes into depth of why it is done (generally, reduce mixing time, increase extensibility, and potentially increased flavour).
>But then what about this punch down stage? It seems to call for more oil and kneading
In the punch-down stage, you do need to knead the bread somewhat because you're trying to redistribute the yeast, but it's not something you usually need to be heavy-handed in. Actually, I thought the pale bread was maybe because you used soy sauce which has increased sugar. I know honey can darken your loaf considerably in the oven, so I imagine sugar is similar. It could also be that your fermentation is too long and all the sugars are spent. Maybe reduce that one tablespoon of yeast.
Do it. I want to see what happens with this abomination.