The Baker's Hotline

June 23, 2014 at 2:05pm

I am not sure at which point you are refrigerating your dough. You may want to put it in the refrigerator at an earlier point in the process - midway through its time in the bowl, for example, rather than after the challah is shaped. You might also try using cooler liquids to mix your dough. This, too, will slow the rise and give you more control.~Jaydl@KAF
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