Hi --

I made challah from the "Bread Baker's Apprentice" yesterday and was not at all happy with the dough. 

It turned out much too stiff. I kept adding drips of water, but was worried about adding too much.

I wrote more about it in this post at Flour Girl. [1]

Anything I could've done to fix it?

Thanks and happy baking!

Heather/Flour Girl