I tried this formula 3 times in 2 different greek challah breads, in greek it's called "tsoureki". So as I mentioned, I tried this formula and every time in every try, the dough needs more flour to fix it and I mean a lot of flour...Usually around 150-200gr flour, that's a lot! All doughs before the exrta flour are slimy, sticking and very runny in my hands. When I'm baking my doughs always need a little bit of extra flour, with the flour I'm using. So after I tried 3 times, I was thinking something is wrong about this formula. So I've searched all over the internet about tangzhong and I've found that they doesn't say to add extra hydration to the dough to take it to 75%. Instead they say to take 5-10% flour and (that amount of flour) x5 = the hydration for the tangzhong. I have tried this today, and the challah dough took only 70 grams of flour, which is normal depending the flour. Yesterday with 75% hydration it took 170grams and in the end the taste of the bread was very flat, like a slightly sweet bread with no aromas, no special taste. I believe it was the extra flour.. So any thoughts? Do you have any idea why that's happening with the 75% hydration? Thanks in advance!!!

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