This is great information. One of my challenges is fitting the loaves in the oven at the appropriate time. I have a standard (ok - sub standard) home range. My favorite challah recipe uses 6 lbs - yes lbs - of flour. I divide the dough and braid it into one huge wreath and one huge crown loaf for church functions. Only one loaf fits in the oven at a time. How do I put half the dough "on hold" to wait it's turn in the oven? I have tried refrigerating the dough to slow its rise and it expanded all over the place.

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