The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tsoureki - Challah

Cintounas's picture

Tsoureki - Challah

I recently made the Greek Easter bread, tsoureki. It's similar to a challah.  A rich and sweet  egg bread that is braided with 3 strands. I made 6 loaves and all of them have a section in the braid where the dough looks pulled and torn. How can I prevent this from happening again?  I'm not sure if it means it was over or under proofed or something I did in the baking part?  Thanks for any feedback in advance.  

Yerffej's picture

It would help greatly if you could provide a picture or a much more detailed description of the problem.