I am trying to make Challah using this recipe, and the bread tastes good, but the braids are melding together like this:
What is going on here? I am kneading using the slap-and-fold technique without adding any extra flour, and I am testing the gluten formation using the window pane test. I am a novice baker, so I cannot rule anything out though. I am withholding some flour to use while shaping, but I usually have about 1/4-1/2 cup left over. Is the dough too moist?
I have posted this gallery showing some of the process, so hopefully that is helpful. Thanks!