Challah dough rising in the fridge

Silver Member Joined: Nov 13 2007 Posts: 713

How does challah dough rising in the fridge work? How long can/should it be there?

Basically, if I want to take out the dough, shape the loaves and bake on Friday afternoon, how early can I make the dough and leave it in the fridge? Can I make it Thursday night? Early Friday morning (before work)? Does the recipe matter?

Thanks!

Diamond Member Joined: Aug 26 2007 Posts: 4037

me personally, I have never had success with dough rising in the fridge. Sad

I do it all the time. Just follow a normal recipe. Make sure to proof yeast for freshness. The dough will rise a bit slower in the fridge. I would make it on Friday morning.

Silver Member Joined: Feb 07 2008 Posts: 977

Do this all the time. Make thurs. night, put in fridge. Let come to room temp. before shaping loaves, about 2 hours. Dough does get a little wet so put a little less water.

Diamond Member Joined: Dec 07 2006 Posts: 3623

I also do it all the time. I make it the dough and take it out of the fridge the next day a while before I'm ready to shape it so that it can warm up. If you need it to warm up faster, preheat your oven to the lowest setting (170-200F), TURN IT OFF, and put the dough in for a while. (I do this with my plastic bowl - doesn't melt.) You can also use this trick if for some reason the dough doesn't rise enough in the fridge, which has happened to me, maybe, once or twice - and I've done it a million times.
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Diamond Member Joined: Dec 30 2004 Posts: 3194

I do it every week, I make the dough thurs night and it goes straight in the fridge, in the morning I take it out, let it warm up, then rise, then I shape it. works everytime

Silver Member Joined: Sep 02 2008 Posts: 908

Growing up, I remember my mother doing it all the time and the challah was delicious. I have tried it twice, both times with no success-- challah tastes grainy, heavy, yuukkky

Diamond Member Joined: Aug 26 2007 Posts: 4037

huh - maybe that's why I didn't have success? I never let it warm up! how long do you let it warm up for?

Diamond Member Joined: Dec 30 2004 Posts: 3194

Posted: Thu, Feb 12 2009, 8:39 pm Post subject:

Why not make it any time you have some time, bake completely and freeze. Then rewarm half an hour right before shabbos in 350 oven. This is delicious and crispy!!!!

Platinum Member Joined: Apr 15 2007 Posts: 5828

Silver Member Joined: Feb 07 2008 Posts: 977

I JUST TAKE IT OUT WHEN I WAKE UP, AROUND 7:30, PUT IT ASIDE, get the kids off to school and by that time it's 2 hours and it's ready to braid. then I let it rise another hour and bake. yum!

Diamond Member Joined: Dec 07 2006 Posts: 3623

I do it all the time, I make the dough on thursday night take it out the fridge first thing Friday morning and braid it once dd has gone to gan (about an hour later) rise for 1-2 hours and bake and it's delicious.