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Forum
-> Recipe Collection
-> Challah and Breads
Hashemlovesme1
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 Sat, Jul 06 2024, 9:28 pm
I want to make challah but I don’t have time to make the dough and do all the braiding on the same day. Can I make the dough one night and leave in the fridge overnight? Will it rise in the fridge? A lot or slower? Will it rise properly the next day? Do I have to leave it out longer for first or second rise?
Any tips on the best way to do this?
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married123
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Sat, Jul 06 2024, 9:37 pm
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Yes you can keep in fridge. It rises in the fridge and will rise more once you take it out
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ra_mom
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Sat, Jul 06 2024, 9:38 pm
Make the dough and refrigerate in a large bowl with large plastic covering that leaves room for rising without drying out the dough.
It will rise, albeit slowly, in the fridge overnight.
Then take out, allow it to come back to room temp. Then braid and rise, and bake.
Don't let it rise first before putting in the fridge or else it will end up over-rising and the texture will be off.
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familyfirst
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Sat, Jul 06 2024, 9:39 pm
Get it back to room temperature after taking it out of the fridge.
Punch down. Braid and shape. Let rise again.
Egg wash and bake
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BatyaEsther
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Sat, Jul 06 2024, 9:54 pm
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I have done this 100’s of times, sometimes it gets a fermented /sourdough taste & smell and strange texture, sometimes it doesn’t. If it for my family, I would absolutely do it, if the stakes are higher (future SIL is coming for the first time, you are making it for a bake sale,,,) I wouldn’t, as it is less predictable.
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Hashemlovesme1
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Sun, Jul 07 2024, 7:38 pm
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Thank you! I’ll try it this week!
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applesbananas
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Sun, Jul 07 2024, 7:40 pm
I have ZERO luck doing this! The few times I tried it I woke up in the morning to explosively huge dough covering my entire fridge.
Last week I made a few cinnamon bun recipes cuz I wanted to freeze and I put the dough in the fridge around 8 to form the rolls the next day. I went down at 11 and once again it had grown so huge and was spilling over everywhere. I ended up freezing the dough and defrosting it the next day
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