Challah dough over night

[Anonymous]

If I want to proof my challah dough overnight in the fridge, at what point in the recipe would I do it?

I usually rise for an hour, punch down and rise for 2 hours, then braid and rise again. Can I do the first hour on the counter, then overnight, then take out and shape? Or will it be too cold to braid?

[Anonymous]

https://food52.com/recipes/4031-cool-rise-challah

[Anonymous]

Anonymous wrote:https://food52.com/recipes/4031-cool-rise-challah

Interesting. But I’m looking to use my standard recipe - a traditional challah doesn’t have butter and milk like this one does.

[Anonymous]

You won’t know until you try. Suggest doing the second rise in the fridge overnight. If that doesn’t turn out well, braid it before refrigerating.

[Anonymous]

I would let it have the 2nd rise in the refrigerator overnight. Let it come to room temp and then braid it and do last rise. I haven't done this, but it makes sense.

[Anonymous]

I would actually braid it cold. Will be easier to work with.