Challah stringy or dense?

I’ve been learning to make Challah and have noticed I can come out with 2 difference loafs. One fluffy that slightly pulls at the braid.. that’s stringy when pulling apart. The other type the braid stays intact but the bread is very dense. I’m noticing in photos the more stringy bread does this same braid pull vs dense bread braid in place.

my question is what’s considered by Jews a “good” traditional or well sort after challah? Which one of these 2 textures? And is there a way to have challah fluffy/stringy without the braid seperating that way?