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

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.

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 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.

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?