I knead my challah dough [made with bread flour and fast rising active yeast] in a Kitchen Aid, form into a ball and spray all sides lightly with canola oil. I have usually covered it with a warm, moist towel and put into my oven set on proof (either 100 or 105 degrees). I form the challahs, do a second (short rise) again covered in a warm oven, then bake. Does that accomplish the same goal?

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