I had the same question. The Jewish New Year (Rosh Hashanah) starts on Wednesday evening, so challah loaves are served Wednesday and Thursday evenings and then again Friday evening for Shabbat. That’s a lot of baking! I shaped four loaves on Sunday and plan to keep them refrigerated and then bake them off the day I want to serve them!
I refrigerate challah overnight each week. I find it takes 2 hours for the dough to come to room temperature, and then another 2-3 hours to rise without getting over-proofed.

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