I'm a new member but I've been reading comments on this forum for a while now. Thank you for all the wisdom you shared here. I have a question regarding enriched breads. I've making a challa like bread. I let the dough rise for about an hour ( until it doubles) on the counter. My house is about 72-75F. After the initial bulk fermentation I put the dough in the fridge for overnite. I usually degas it 2x after I put it in the fridge. Next morning I degas again, divide dough and let it rest for ten minutes. After the bench rest I roll them into long sections about a finger width thick...I use oil and water to roll them out. Sometimes my dough fills like there are a lot of air pockets inside the long strands. Could these extra (large) airpockets cause the baked product to be somewhat dry? Shoud I degas the dough before putting it in the fridge? Should I reduce the kneading time? I hand knead for about 5 minutes...Thank you for all the advice you can give me.