I have a question about challah. I have not made it before today and I decided to give Hamelman's recipe a try. I'm wondering just how stiff this dough is supposed to be? I mixed it according to Hamelman's instructions, even adding a bit more water, but the dough was almost as stiff as bagel dough--and I make my bagels pretty darn stiff. The flour was a combination of regular and high gluten flour, for which I used KAF's Sir Lancelot. What should I have been looking for here in terms of dough consistency? The dough is fermenting now. I guess one good thing is that with such a stiff dough, I know the braiding will be easy!