Random Ramblings

I've never made this kind of bread, but I know when I'm making challah and coffee bread I need to knead for a good, solid ten minutes before the texture changes and I can let the dough rise. And I find it's a distinct change, at least with those two breads - enough of the flour proteins get broken down that it goes from feeling like playdough to feeling like a soft stress ball. If that helps at all? It'd definitely be better to do an apprenticeship run with someone and feel the stages for yourself so you know what to look for.