sourdough challah dough really sticky?
I just mixed up a batch of Maggie Glezer's sourdough challah using the recipe posted by zolablue. In her post, she stated that
This dough is very firm and should feel almost like modeling clay. If the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons flour.
The dough should feel smooth and very firm but be easy to knead.
However, my dough turned out to be a sticky mess -- more or less like a brioche dough -- before I finally gave up and added a cup (possibly more) of flour to it. I double checked to make sure I used large, not jumbo, eggs and weighed all the other ingredients. But the consistency of modeling clay?? I would say that my dough is still softer than that even after the addition of flour, but at least it more or less would stay off of my hands now. I know quite a few of you out there have done the MG sourdough challah. How sticky/firm was your dough?