Do you refrigerate challah dough?

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Forum -> Recipe Collection -> Challah and Breads

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Pink Flamingo ↓

Yesterday at 9:03 am

I rarely bake challah but want to treat my family this week. I have off from work on friday this Fridatly, but I don't want to leave the whole thing for Friday.

If I make the dough thursday night, how does it work with refridgerating it over night?

I make my challah dough in a kitchen aid and I let it rise in the kitchen aid bowl (I don't make 5 lbs only about 8 cups flour)

At what point do I put it in the fridge? After mixing the dough? Or do I I let it rise on the counter, then punch it down, then stick in the fridge?

Am I supposed to cover the bowl when it is in the fridge? When it rises on the counter I cover it with a towel.

When do I braid it? Immediately after taking it out of the fridge? Or do I let it sit on the counter first and come to room temperature?

Any other tips or suggestions so that this works?

Thanks!

zoom ↓

Yesterday at 9:21 am

I make the dough and then immediately put in the fridge covered in a garbage bag.

It slow rises overnight.

I try to tak it out and bring to room temp if I have time, otherwise I just braid straightaway and let rise a little bit then.

Always comes out good.

↑ Pink Flamingo ↓

Yesterday at 9:45 am

Do you leave the dough in the bowl and cover it with the garbage bag? Or do you take the dough our of the bowl and put it straight in a garbage bag?

Also do you leave the garbage bag open or tie it closed?

↑ zoom ↓

Yesterday at 9:47 am

Quote:

Do you leave the dough in the bowl and cover it with the garbage bag?

Yes.

Close tightly.

↑ Pink Flamingo

Yesterday at 9:51 am

zoom wrote:

Quote:

Do you leave the dough in the bowl and cover it with the garbage bag?

Yes.

Close tightly.

So basically you're putting the bag upside down over the bowl and tying in on the bottom?

Sorry for the dumb questions I just want to make sure I get it right and won't have to run to the bakery at the last minute Smile

↑ zoom

Yesterday at 9:59 am

I slide it into the bag and tie it on the side sort of.

I dont really think it can flop.

cholentfan1

Yesterday at 12:35 pm

I often do this. I make it thursday night and put it straight in the fridge. It will rise slowly overnight. I use a large bowl and cover with saran wrap.
If I have time, I let it warm up, otherwise use it straight from the fridge. The cooler dough is actually easier to work with.

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