I made this same formula Challah yesturday, and dough was too sticky and the loaf went broad and flat on me. Today I used the same flour, the same weighed ingredients, THE WEATHER IS THE SAME, and it worked today and flopped yesturday! I don't get it. I have read the BBA cover to cover literally. I have read floydm's lessons. I wish there was a troubleshooting guide. I know breads are different, so maybe divide them in two or more catagories. Tight crumb, like white bread and the like; and big holes like Cibata. Could somebody offer up some advise? The more I read the more confused I get.