I need some advice. I am making challah in my home oven. I am using rapid
rise yeast. The final product tastes good but has a lot of air holes on
the cut pieces. I believe I am putting the braided dough in too warm an
environment to rise after it is shaped. I was leaving it in my oven with
the temp of 110. Tomorrow I am going to try setting the oven to 100 and
then turning the oven off and then putting the braid in the oven to
rise. I read about putting a steaming pan of water in the oven and not
needing to turn the oven on at all. I also read about putting the braided
dough on top of a steaming pan of water on the counter. What is your
advice? thank your for your help..................