Hi! I just baked a loaf of challah for the first time and I think I'm seeing some faults. The strands raised, they look stretched and almost like they are tearing from the loaf. I'm not sure how to describe it so I attached a picture of the loaf.
I used the recipe for Challah from the book Professional Baking by Wayne Gisslen. The dough is incredibly soft, it was a little hard to roll the strands out because they were sticky.
This was my first time making it, and the pictures I found online of Challah do not look stretched and tearing like mine does. Perhaps I proofed it for too long? Or the oven temperature was too high? I would very much appreciate it if someone could tell me the possible reasons for the "stretched-out" look and how to prevent it. Thank you!