That's an excellent question, Tammy! Challah is typically a stiffer dough than many other types of bread, which is why it's easy to braid and shape. Since tangzhong does make dough softer and stickier, this can make it very challenging to use with this type of dough. Bumping up your hydration by 24% is definitely going to make your dough challenging to work with, and it's likely you won't be able to achieve the consistency that you're used to using this method. That doesn't mean you can't do it, of course! Just that you should expect the process to be much messier and stickier than what you're accustomed to. 

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