The 1" rule of thumb wouldn't be quite appropriate for a braided loaf on a sheet pan. An enriched dough should feel soft and a bit puffy when it goes into the oven. Experience definitely makes determining when the bread is ready for the oven easier. One nice test is to give the dough a little poke with your finger. A well-risen dough won't fill in the poked hole.~Jaydl@KAF

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