Trying Wheat Challah Bread...could use some insight.
I've been making Challah for a few months using all purpose flour. I notice each time that the dough rises differently. Today I did a half white flour and half wheat flour using all oterh ingredients the same. There was virtually no rise at all after two hours then another one and one half after braiding. The bread was quite dense, good flavor but somewhat dry.
Any ideas about what I might be doing to stifle the rise and how to get a bit more moisture into the end product?