Robin Hoffmann

March 18, 2023 at 10:20pm

I’m planning on bringing a large challah to a lunch at a friend's house, and I’d like to bake it that morning. The recipe calls for a preferment rise of 1-2 hours, a second bulk rise of 2 hours after the dough has been mixed, and a final rise of 1-2 hours after the loaf has been shaped and braided. Can you please suggest the best way to use a rise in the fridge so that I don’t have to get up at 4 am on the morning to bake? Thank you in advance!

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