I tried to update my Challah recipe to using this method. The original recipe used 425g flour & 141g water (+2 eggs) which calculated to 51% hydration. For 75%, I calculated needing 244g water, so 102g needed to be added to the total. After cooking the slurry (23g flour + 113g water), I made the dough with 402g flour & 131g water. The dough ways way too wet! I added up having to add another 220g flour to get a dough that had the right consistency.

Sorry for all the math, but where did I go wrong? I really would like to adapt my Challah recipe. I hope you can help!

BTW - to see my full Challah recipe, it’s here: https://www.scotchandscones.com/baking-homemade-challah/

Thanks,

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