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