Buying some time
I am fairly new to baking, especially yeast breads, so I've joined this forum to meet people with the knowledge and experience to help me become a better baker. I have taken an intro to baking class at culinary school, but I'm still a total novice at bread.
I plan to make a challah to serve on Monday, 9/29/08 for Rosh Hashanah. The trouble I'm having is determining when to prep and bake my loaf. I work all weekend and have an important event on Sunday night. I have all day Friday, Saturday night (6:30-12:00), and about 1 hour very early Sunday morning free for baking. If I prep and bake my challah on Friday, will it be good on Monday? If I proof the dough on Saturday night and retard the shaped loaf in the fridge overnight, can I expect it to be ready to bake on Sunday morning?
I imagine many artisan home bakers nowadays have trouble finding a block of free time long enough to make bread, and I'm wondering how the rest of you manipulate the process to fit into your schedules.