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Going to be making challah dough night before...

sarah54's picture
sarah54

Going to be making challah dough night before...

I am going to be making the dough for challah on Thursday night and baking it Friday night, how do I go about keeping it until its time to bake it?

Do I just leave it in the fridge until Friday night covered in plastic?

Also how do I bake the challah? Do I bake it on a cookie sheet or on a pizza stone?

Thank you!

Marni's picture
Marni

You can leave it there for your first rise, overnight and then shape, proof and bake on Friday. 

Place the shaped loaf on a cookie sheet to rise amd bake it on the sheet. I like to line my pans with parchment, you can also sprinkle some cornmeal on the pan first.

I haven't tried shaping and storing - going then straight to baking, but it would probably work.

Hope this helps,

Marni

 

 

 

 

 

 

 

Chausiubao's picture
Chausiubao

Mixing and storing to retard overnight is a method that is tried and true in the challah i've made in the past.

Its a little riskier, but shaping before retarding (like Marni just suggested) is a possibility too, but you have to keep a handle on how long it'll take to proof in the fridge. But hey, that could work too. Thats the only real danger. 

--Chausiubao

davidg618's picture
davidg618

in the refrigerator like's been suggested. If you are going to braid it, shape your braid strands immediately after taking it out of the fridge. The cold, and stiff dough will be really easy to handle.

I bake it on a sheet pan, with a Silpat pad, but parchment will be just as good.

David G.

saltandserenity's picture
saltandserenity

Hi Sarah,

I always make my challah dough on Thursday (or even wednesday0 and let it sit in the fridge until Friday morning.  Then I shape it and put it on a parchment lined baking sheet and cover with a clean towel to rise.  Here is a link to an amazing challah recipe with a wonderful topping.

http://saltandserenity.com/2009/06/13/margos-challah-with-elaines-topping/

 

Good luck