I weigh out all of Rose’s ingredients in grams, and usually, dough comes out perfectly. With the Challah, I found that I had to knead in a lot more flour in order for it to form a tacky dough. Ultimately, my dough weighed 3 pounds 7 ounces, while according to the recipe it should have weighed 3 pounds 5 ounces.
I had some very old flour that I mixed in. Do you think that could have affected the dough?
My bread came out tasting just kind of so-so. It’s a little on the dry side, and lacks somewhat in flavor or sweetness. From everything I’ve read, it sounds like that’s just the way challah is. Also, check out all that oven spring! Good Lord! Did my bread turn out right?
Speaking of old flour, how does old flour affect the end product of bread, cake, cookies, etc? Is it ok to use old flour?