Hi Robin! I would recommend performing the recipe as normal and then when it comes time to do the final rise, let it rise for about 2 hours, then out it in the fridge for the night. The next morning, about 2-3 hours prior to when you want to bake it remove it from the fridge and let it warm up. Challah takes a notoriously long time to rise (beyond what most recipes indicate) so that is why I am building in extra time into your recipe.

Still, My best advice would be to only load it into the oven when it is nice and puffy and to watch the dough and not the clock. It won't rise much in the fridge since the temperature will stiffen the dough. It does undergo fermentation in the fridge but you want to ensure it gets nice and puffy either by getting it most of the way there before putting it in the fridge or leaving a significant amount of time after you take it out the fridge for it to warm up and rise. 

I hope you find this helpful!

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