Oh my goodness! What a beautiful Challah bread! I've mastered a five strand bread (after a few disasters!) but this six strand is just gorgeous. I saw someone's suggestion of using different coloured ribbons to help get the hang of this & I think that's what I'll have to do. At the fear of sounding like a know-it-all, I see a patten of first or second timers having trouble with their bread cracking or ending up brick-like, even though they weighed the flour religiously. One thing about making bread that the more seasoned bread makers know is that flour is very fickle. If it is very humid outside, you may need less flour; if it is dry & cold, you may need more. The general rule of thumb is to weigh the flour, then take a cup out before you start mixing. It's easier to add more flour than to take it out! I've seen this tip mentioned in the comments, but quite often it's too late. I think it may help the newer breadmakers if this is mentioned in the recipe. Just an idea!

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