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-> Recipe Collection
-> Challah and Breads
Pink Flamingo
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Yesterday at 12:03 pm
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!
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Yesterday at 12:21 pm
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.
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Pink Flamingo
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Yesterday at 12:45 pm
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?
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Yesterday at 12:47 pm
Quote: | Do you leave the dough in the bowl and cover it with the garbage bag?
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Yes.
Close tightly.
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Pink Flamingo
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Yesterday at 12:51 pm
zoom wrote: | Quote: | Do you leave the dough in the bowl and cover it with the garbage bag?
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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
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Yesterday at 12:59 pm
I slide it into the bag and tie it on the side sort of.
I dont really think it can flop.
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cholentfan1
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Yesterday at 3:35 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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