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The flour/liquid ratio is important in this recipe: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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To make the dough, combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a tacky dough. (If your dough is extremely sticky, add flour by the tablespoon until it is tacky.) You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon or dough whisk.
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Cover the bowl, and let the dough rise for 2 hours at cool room temperature.
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Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.
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When you're ready to make challah, remove the dough from the refrigerator, and scoop out about one-third of the dough (about 550g). Transfer it to a floured work surface; a silicone mat works well here.
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Divide the dough into 3 pieces (about 183g each) and shape each piece into a log about 24" long, sprinkling more flour as necessary to prevent sticking.
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Braid the logs, pinching the strands together at each end.
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Lightly grease an 8" x 2" round cake pan. It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan.
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Cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
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Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds.
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Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.
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Remove from the oven, and carefully turn out of the pan onto a rack to cool.
