Help a newbie: slowing down proofing in the fridge
I am new to breadmaking and have been making a Challah recipe that is turning out well. I am at altitude (5000 ft) so the recipe includes some adjustments including a second rise prior to shaping and the final proof.
My challenge is that I can't always stay at home for the 4-5 hours it takes to make the bread and have it ready on time for dinner. I need to see if I can extend one of the rises or the final proof in the fridge.
first rise is to double it in size -- 1-2 hours
second rise is about 30-50 min
then shape and final proof for about 20-30 min.
then 35-45 min cooking time.
When would be best to put in the fridge to slow down the rise and when I take it back out, do I need to give it more time to rise/proof/get to room temperature?
Thanks for any help -- I've tried googling, but not getting much help.
Stef