Hi Sandy, for yeast breads I find it safer to refrigerate the dough in bulk form after a slightly abbreviated first rise because there is a risk that the shaped dough will overrise in the fridge and collapse before it has a chance to get to the oven. In addition, shaped refrigerated dough tends to develop blisters on the surface during baking. For your challah recipe I would recommend deflating the dough after a 1-hour first rise, and then storing it in the refrigerator in a well-covered oiled bowl. The next day you can deflate and divide the dough straight from the refrigerator, and preshape the dough into oblongs. Let the preshapes rest for about 45 minutes on a lightly floured surface, covering them with sprayed plastic so they don't dry out. This pause will let the dough warm up a bit, and the strands relax, so that they should roll out easily when it comes time for the final braiding. The final rise may take a bit longer, but the dough should still rise nicely. 

• Reply