Lately I've been making Challah and most of the time I get a split like in the picture. Any ideas how I can avoid this? This is made with starter but other than that is a pretty basic challah. Thanks. -Varda
Update - Take 2:
For these I made a few changes: 1. Braided looser 2. Proofed a lot longer (Just over 1 hour to just over 2 hours) and 3. Mixed a little water into the eggwash. I did not do the eggwash after shaping or use steam - two other suggestions made. As you can see the splitting is considerably less, but there is still some splitting on all three loaves. This time, I REALLY thought these were on the verge of overproofing, so don't know if this issue would go away period if I would just let the proof go on a bit longer. Or try the steam. I don't know if the water in the eggwash helped with the splitting, but it made it much easier to apply. I think I'll always do that.