>Sorry, this recipe was a bad example.
Not really ,,,,that is a typical example of Japanese type breads.

>I've made breads at this school that
>call for a tablespoon of yeast for about 180-200 grams of flour.
Isn't
>that a lot of yeast?

Huh, that is very high Rona ....that yeast level is already equivalent
to more than 12% of fresh yeast! That high amount is applied in some
sweet dough and coffeecakes.

..>So if I were to slow down the process--use a longer rise in the
fridge, for
>example, would I get a better textured bread? I'm not asking about
this
>challah recipe, in particular, but any recipe using this type of short
time
>process.

A short time process recipe can be modified by cooling it down so as to
slow the fermentation...yes that will confer some improvement to your
product quality.But its better to try alternative recipes from western
made books, but if your taste is fixed on sweet Asian type breads that
might be difficult for you.to do.

> I have made some breads at this school that I rather liked, but I
>generally cannot eat them all before they get hard (and one recipe is
>usually only for 6 buns!).

That is understandable,,,even in France the kind of French Baguette
that is sold in huge quantities is considered as thrash after 5 hours!
The really good French bread made by traditional method can last even
for a few days, some of those breads are best eaten a day old!,

>It was 12 minutes at 180C. These are small convection gas ovens which
in my
>experience, do bake more quickly than North American-sized ovens,
though.
>I've had to make both temperature and time adjustments to my North
American
>baking recipes here

Ahh,,, that makes sense....convection oven had a different baking
performance and requirements if compared to the normal deck type
oven..Indeed with such oven you are obliged to bake the dough at lower
temperature and time.

>I didn't think it felt heavy, at all. But then, I'm comparing it
with other
>breads I've made at this school. The dough had risen sufficiently,
though.

Hmnn ....I understand now....these Asian breads are peculiar in their
own....I had made Asian type breads in previous years, and if you have
to think about the system and compare the recipe,.... by western
standards, looks odd....Most of Asian breads are made by short time
process anayway.

>Thanks. I'm actually not that interested in challah :-o! I just used
that
>recipe as an example. Now that I'm learning how to knead sticky
doughs and
>such, however, I would like to start experimenting with artisinal-type

>breads and some rare (in Japan) breads. I can get some fabulous
breads here
>in Japan, but cannot get a good loaf of sourdough, rye, or
pumpernickle!

It is good to know that you are amenable to western type of
breadmaking, but to attain that goal your have to broaden your
perspective about breads, and see those things from a westerner point
of view, then it will be easier to make those breads yourselves once
you get the idea how those breads should appear feel and taste.
You can start your artisan baking journey by getting hold of those
books that are mentioned in the alt.bread. recipes FAQ.
I wish the best of luck for your baking journey Rona!
Roy