Syag’s advice is right on target. Also, the dough should be placed in a warm place and allowed to rise until double its original size. If you want to allow a second rising, then punch it down somewhat and let it rise again. After this, braid and I allow another 2 hours of rising in the pans. I use individual pans for the challos so that they rise up in the pan rather than spread out on a big tray (if you do them all on a big tray together).
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