Is Your Challah All Cracked-Up?VIEW ARTICLE DETAILS
I use high gluten flour and once my dough is all mixed let it stay on high for 10 full minutes (I use a Bosch). Recently I noticed that my challahs started cracking more. I tried your methods and it didn't work, it actually made it worse! What I found after trial and error was not to let the dough rise too long, both before and after braiding. That helped me a lot.