I'm about to make some challah for the upcoming jewish holidays and
want it to be fresh for dinner on saturday night, but won't have time
all day saturday to make it and let it rise, etc.

Would it work if I prepared the dough on friday night and let it rise
in the fridge overnight? The recipe calls for rising time of only 90
minutes, so would it be okay to sit in the fridge for hours? Would it
rise just the same in there? Is there a special way to break up bread
recipes when the dough is going to sit overnight?

any help is appreciated.

thanks.

On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:

>I'm about to make some challah for the upcoming jewish holidays and
>want it to be fresh for dinner on saturday night, but won't have time
>all day saturday to make it and let it rise, etc.
>
>Would it work if I prepared the dough on friday night and let it rise
>in the fridge overnight? The recipe calls for rising time of only 90
>minutes, so would it be okay to sit in the fridge for hours? Would it
>rise just the same in there? Is there a special way to break up bread
>recipes when the dough is going to sit overnight?
>
>any help is appreciated.
>
>thanks.

Howdy,

Rising the dough in the fridge is a fine idea, but...

I would suggest that you experiment a bit before you are ready to bake
for friends and family. If the recipe calls for 90 minutes (at a
probably unspecified temperature much warmer than the refrigerator)
then it would be tricky to calculate a comparable fermentation time
for the dough in the refrigerator. Rather than risking it, I would
suggest making a batch of the dough, putting it in the fridge (in a
cylindrical plastic container through which you can view its
expansion) and timing its increase in volume to the point that you
intend.

Also, you ask "Would it rise just the same in there?" and the answer
is "no."

In my experience (about 40 years of pretty serious baking) I find that
cooler (and therefore slower) rises almost always produce better
texture, crust, and taste. In that regard, making bread is rather like
making wine. Slower is usually better.

I hope that this is of some help, and wish you and yours the best for
the holidays,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:

>I'm about to make some challah for the upcoming jewish holidays and
>want it to be fresh for dinner on saturday night, but won't have time
>all day saturday to make it and let it rise, etc.
>
>Would it work if I prepared the dough on friday night and let it rise
>in the fridge overnight? The recipe calls for rising time of only 90
>minutes, so would it be okay to sit in the fridge for hours? Would it
>rise just the same in there? Is there a special way to break up bread
>recipes when the dough is going to sit overnight?
>
>any help is appreciated.
>
>thanks.

Howdy,

Rising the dough in the fridge is a fine idea, but...

I would suggest that you experiment a bit before you are ready to bake
for friends and family. If the recipe calls for 90 minutes (at a
probably unspecified temperature much warmer than the refrigerator)
then it would be tricky to calculate a comparable fermentation time
for the dough in the refrigerator. Rather than risking it, I would
suggest making a batch of the dough, putting it in the fridge (in a
cylindrical plastic container through which you can view its
expansion) and timing its increase in volume to the point that you
intend.

Also, you ask "Would it rise just the same in there?" and the answer
is "no."

In my experience (about 40 years of pretty serious baking) I find that
cooler (and therefore slower) rises almost always produce better
texture, crust, and taste. In that regard, making bread is rather like
making wine. Slower is usually better.

I hope that this is of some help, and wish you and yours the best for
the holidays,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"D. Sutton" > wrote in message
...
> I'm about to make some challah for the upcoming jewish holidays and
> want it to be fresh for dinner on saturday night, but won't have time
> all day saturday to make it and let it rise, etc.
>
> Would it work if I prepared the dough on friday night and let it rise
> in the fridge overnight? The recipe calls for rising time of only 90
> minutes, so would it be okay to sit in the fridge for hours? Would it
> rise just the same in there? Is there a special way to break up bread
> recipes when the dough is going to sit overnight?
>
> any help is appreciated.


Not only would it be OK, it will probably be better to let it rise in the
refrigerator. I would make the dough and put it in the refrigerator in an
oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
When you are ready to make the bread, remove it from the refrigerator, make
up the loaf, let it rise outside the refrigerator, and bake. It will take
an extra 30 to 45 minutes for the cold dough to rise after taking it out of
the refrigerator. Bake as usual.

"D. Sutton" > wrote in message
...
> I'm about to make some challah for the upcoming jewish holidays and
> want it to be fresh for dinner on saturday night, but won't have time
> all day saturday to make it and let it rise, etc.
>
> Would it work if I prepared the dough on friday night and let it rise
> in the fridge overnight? The recipe calls for rising time of only 90
> minutes, so would it be okay to sit in the fridge for hours? Would it
> rise just the same in there? Is there a special way to break up bread
> recipes when the dough is going to sit overnight?
>
> any help is appreciated.


Not only would it be OK, it will probably be better to let it rise in the
refrigerator. I would make the dough and put it in the refrigerator in an
oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
When you are ready to make the bread, remove it from the refrigerator, make
up the loaf, let it rise outside the refrigerator, and bake. It will take
an extra 30 to 45 minutes for the cold dough to rise after taking it out of
the refrigerator. Bake as usual.

>
>Not only would it be OK, it will probably be better to let it rise in the
>refrigerator. I would make the dough and put it in the refrigerator in an
>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>When you are ready to make the bread, remove it from the refrigerator, make
>up the loaf, let it rise outside the refrigerator, and bake. It will take
>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>the refrigerator. Bake as usual.
>
So once I remove it from the fridge, do I punch it down and then form
the loaves immediately before it warms up, then let it rise again and
acclimate to room temp, or should Itake it out of the fridge and let
it warm up before touching it?

>
>Not only would it be OK, it will probably be better to let it rise in the
>refrigerator. I would make the dough and put it in the refrigerator in an
>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>When you are ready to make the bread, remove it from the refrigerator, make
>up the loaf, let it rise outside the refrigerator, and bake. It will take
>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>the refrigerator. Bake as usual.
>
So once I remove it from the fridge, do I punch it down and then form
the loaves immediately before it warms up, then let it rise again and
acclimate to room temp, or should Itake it out of the fridge and let
it warm up before touching it?

On Fri, 24 Sep 2004 08:08:10 -0700, D. Sutton
> wrote:

>
>>
>>Not only would it be OK, it will probably be better to let it rise in the
>>refrigerator. I would make the dough and put it in the refrigerator in an
>>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>>When you are ready to make the bread, remove it from the refrigerator, make
>>up the loaf, let it rise outside the refrigerator, and bake. It will take
>>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>>the refrigerator. Bake as usual.
>>
>So once I remove it from the fridge, do I punch it down and then form
>the loaves immediately before it warms up, then let it rise again and
>acclimate to room temp, or should Itake it out of the fridge and let
>it warm up before touching it?

Hello again,

That would depend on the texture of crumb you want...

If you want a very coarse loaf (that is, with large holes inside), I
would suggest that you not deflate it (what you call "punching it
down.) If you prefer a finer crumb (smaller holes inside) I would
suggest gently deflating the risen dough when you take it out of the
fridge. Then, shape it, and let it warm up and rise at room
temperature.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Fri, 24 Sep 2004 08:08:10 -0700, D. Sutton
> wrote:

>
>>
>>Not only would it be OK, it will probably be better to let it rise in the
>>refrigerator. I would make the dough and put it in the refrigerator in an
>>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>>When you are ready to make the bread, remove it from the refrigerator, make
>>up the loaf, let it rise outside the refrigerator, and bake. It will take
>>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>>the refrigerator. Bake as usual.
>>
>So once I remove it from the fridge, do I punch it down and then form
>the loaves immediately before it warms up, then let it rise again and
>acclimate to room temp, or should Itake it out of the fridge and let
>it warm up before touching it?

Hello again,

That would depend on the texture of crumb you want...

If you want a very coarse loaf (that is, with large holes inside), I
would suggest that you not deflate it (what you call "punching it
down.) If you prefer a finer crumb (smaller holes inside) I would
suggest gently deflating the risen dough when you take it out of the
fridge. Then, shape it, and let it warm up and rise at room
temperature.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"D. Sutton" > wrote in message
...
>
> >
> >Not only would it be OK, it will probably be better to let it rise in the
> >refrigerator. I would make the dough and put it in the refrigerator in
an
> >oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
> >When you are ready to make the bread, remove it from the refrigerator,
make
> >up the loaf, let it rise outside the refrigerator, and bake. It will
take
> >an extra 30 to 45 minutes for the cold dough to rise after taking it out
of
> >the refrigerator. Bake as usual.
> >
> So once I remove it from the fridge, do I punch it down and then form
> the loaves immediately before it warms up, then let it rise again and
> acclimate to room temp, or should Itake it out of the fridge and let
> it warm up before touching it?

I just take it out, deflate it while it is cold, let it rest for a few
minutes, make up the loaf, let it rise for the second time allowing more
time since it is cold, and then bake.

"D. Sutton" > wrote in message
...
>
> >
> >Not only would it be OK, it will probably be better to let it rise in the
> >refrigerator. I would make the dough and put it in the refrigerator in
an
> >oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
> >When you are ready to make the bread, remove it from the refrigerator,
make
> >up the loaf, let it rise outside the refrigerator, and bake. It will
take
> >an extra 30 to 45 minutes for the cold dough to rise after taking it out
of
> >the refrigerator. Bake as usual.
> >
> So once I remove it from the fridge, do I punch it down and then form
> the loaves immediately before it warms up, then let it rise again and
> acclimate to room temp, or should Itake it out of the fridge and let
> it warm up before touching it?

I just take it out, deflate it while it is cold, let it rest for a few
minutes, make up the loaf, let it rise for the second time allowing more
time since it is cold, and then bake.

D. Sutton > wrote in message >. ..
> I'm about to make some challah for the upcoming jewish holidays and
> want it to be fresh for dinner on saturday night, but won't have time
> all day saturday to make it and let it rise, etc.
>
> Would it work if I prepared the dough on friday night and let it rise
> in the fridge overnight? The recipe calls for rising time of only 90
> minutes, so would it be okay to sit in the fridge for hours? Would it
> rise just the same in there? Is there a special way to break up bread
> recipes when the dough is going to sit overnight?
>
> any help is appreciated.
>
> thanks.




proving dough overnight in the fridge is fine---as long as there is
not a fridge shelf directly above, it will rise and stick to it.I know
through experience and what a gooey mess it was.
cheers Paula.

D. Sutton > wrote in message >. ..
> I'm about to make some challah for the upcoming jewish holidays and
> want it to be fresh for dinner on saturday night, but won't have time
> all day saturday to make it and let it rise, etc.
>
> Would it work if I prepared the dough on friday night and let it rise
> in the fridge overnight? The recipe calls for rising time of only 90
> minutes, so would it be okay to sit in the fridge for hours? Would it
> rise just the same in there? Is there a special way to break up bread
> recipes when the dough is going to sit overnight?
>
> any help is appreciated.
>
> thanks.




proving dough overnight in the fridge is fine---as long as there is
not a fridge shelf directly above, it will rise and stick to it.I know
through experience and what a gooey mess it was.
cheers Paula.

NOTE: My Correct Address is in my signature (just remove the spaces).
On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:

>I'm about to make some challah for the upcoming jewish holidays and
>want it to be fresh for dinner on saturday night, but won't have time
>all day saturday to make it and let it rise, etc.
>
>Would it work if I prepared the dough on friday night and let it rise
>in the fridge overnight? The recipe calls for rising time of only 90
>minutes, so would it be okay to sit in the fridge for hours? Would it
>rise just the same in there? Is there a special way to break up bread
>recipes when the dough is going to sit overnight?

I take it you were finished making it before the fast came in? Then
if was in the fridge for the next day until sunset?

>any help is appreciated.

So... did it work?

I would have taken it out of the fridge about 30-45 minutes before the
fast was supposed to go out. That way you could shape it after the
fast went out, let it sit for 30 minutes for the second raise while
getting the rest of the food ready, then bake and you'd have HOT
Challah for the meal.

(Of course, depends on how religious you are. Some would do it so
that they could bake it just as the fast goes out.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:

>I'm about to make some challah for the upcoming jewish holidays and
>want it to be fresh for dinner on saturday night, but won't have time
>all day saturday to make it and let it rise, etc.
>
>Would it work if I prepared the dough on friday night and let it rise
>in the fridge overnight? The recipe calls for rising time of only 90
>minutes, so would it be okay to sit in the fridge for hours? Would it
>rise just the same in there? Is there a special way to break up bread
>recipes when the dough is going to sit overnight?

I take it you were finished making it before the fast came in? Then
if was in the fridge for the next day until sunset?

>any help is appreciated.

So... did it work?

I would have taken it out of the fridge about 30-45 minutes before the
fast was supposed to go out. That way you could shape it after the
fast went out, let it sit for 30 minutes for the second raise while
getting the rest of the food ready, then bake and you'd have HOT
Challah for the meal.

(Of course, depends on how religious you are. Some would do it so
that they could bake it just as the fast goes out.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

Well I'm not too religious, so I wasn't *too* concerned about it all,
but I did pop it in the fridge the night before, and then took it out
mid-day, let it warm up, shaped it, let it rise (it rose beautifully
the second time, by the way), then baked it.

Conclusion: rising it in the refrigerator overnight turned out to be a
great idea and it worked perfectly.

Thanks everyone for the advice.

On Sun, 26 Sep 2004 10:02:26 +0200, Davida Chazan - The Chocolate Lady
> wrote:

>NOTE: My Correct Address is in my signature (just remove the spaces).
>On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:
>
>>I'm about to make some challah for the upcoming jewish holidays and
>>want it to be fresh for dinner on saturday night, but won't have time
>>all day saturday to make it and let it rise, etc.
>>
>>Would it work if I prepared the dough on friday night and let it rise
>>in the fridge overnight? The recipe calls for rising time of only 90
>>minutes, so would it be okay to sit in the fridge for hours? Would it
>>rise just the same in there? Is there a special way to break up bread
>>recipes when the dough is going to sit overnight?
>
>I take it you were finished making it before the fast came in? Then
>if was in the fridge for the next day until sunset?
>
>>any help is appreciated.
>
>So... did it work?
>
>I would have taken it out of the fridge about 30-45 minutes before the
>fast was supposed to go out. That way you could shape it after the
>fast went out, let it sit for 30 minutes for the second raise while
>getting the rest of the food ready, then bake and you'd have HOT
>Challah for the meal.
>
>(Of course, depends on how religious you are. Some would do it so
>that they could bake it just as the fast goes out.)

Well I'm not too religious, so I wasn't *too* concerned about it all,
but I did pop it in the fridge the night before, and then took it out
mid-day, let it warm up, shaped it, let it rise (it rose beautifully
the second time, by the way), then baked it.

Conclusion: rising it in the refrigerator overnight turned out to be a
great idea and it worked perfectly.

Thanks everyone for the advice.

On Sun, 26 Sep 2004 10:02:26 +0200, Davida Chazan - The Chocolate Lady
> wrote:

>NOTE: My Correct Address is in my signature (just remove the spaces).
>On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:
>
>>I'm about to make some challah for the upcoming jewish holidays and
>>want it to be fresh for dinner on saturday night, but won't have time
>>all day saturday to make it and let it rise, etc.
>>
>>Would it work if I prepared the dough on friday night and let it rise
>>in the fridge overnight? The recipe calls for rising time of only 90
>>minutes, so would it be okay to sit in the fridge for hours? Would it
>>rise just the same in there? Is there a special way to break up bread
>>recipes when the dough is going to sit overnight?
>
>I take it you were finished making it before the fast came in? Then
>if was in the fridge for the next day until sunset?
>
>>any help is appreciated.
>
>So... did it work?
>
>I would have taken it out of the fridge about 30-45 minutes before the
>fast was supposed to go out. That way you could shape it after the
>fast went out, let it sit for 30 minutes for the second raise while
>getting the rest of the food ready, then bake and you'd have HOT
>Challah for the meal.
>
>(Of course, depends on how religious you are. Some would do it so
>that they could bake it just as the fast goes out.)

I always put the dought in the frig overnight after the first rise. I shape
it in the morning and it is excellent.

Joe
"Davida Chazan - The Chocolate Lady" > wrote in
message ...
> NOTE: My Correct Address is in my signature (just remove the spaces).
> On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> > wrote:
>
>>I'm about to make some challah for the upcoming jewish holidays and
>>want it to be fresh for dinner on saturday night, but won't have time
>>all day saturday to make it and let it rise, etc.
>>
>>Would it work if I prepared the dough on friday night and let it rise
>>in the fridge overnight? The recipe calls for rising time of only 90
>>minutes, so would it be okay to sit in the fridge for hours? Would it
>>rise just the same in there? Is there a special way to break up bread
>>recipes when the dough is going to sit overnight?
>
> I take it you were finished making it before the fast came in? Then
> if was in the fridge for the next day until sunset?
>
>>any help is appreciated.
>
> So... did it work?
>
> I would have taken it out of the fridge about 30-45 minutes before the
> fast was supposed to go out. That way you could shape it after the
> fast went out, let it sit for 30 minutes for the second raise while
> getting the rest of the food ready, then bake and you'd have HOT
> Challah for the meal.
>
> (Of course, depends on how religious you are. Some would do it so
> that they could bake it just as the fast goes out.)
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~

I always put the dought in the frig overnight after the first rise. I shape
it in the morning and it is excellent.

Joe
"Davida Chazan - The Chocolate Lady" > wrote in
message ...
> NOTE: My Correct Address is in my signature (just remove the spaces).
> On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> > wrote:
>
>>I'm about to make some challah for the upcoming jewish holidays and
>>want it to be fresh for dinner on saturday night, but won't have time
>>all day saturday to make it and let it rise, etc.
>>
>>Would it work if I prepared the dough on friday night and let it rise
>>in the fridge overnight? The recipe calls for rising time of only 90
>>minutes, so would it be okay to sit in the fridge for hours? Would it
>>rise just the same in there? Is there a special way to break up bread
>>recipes when the dough is going to sit overnight?
>
> I take it you were finished making it before the fast came in? Then
> if was in the fridge for the next day until sunset?
>
>>any help is appreciated.
>
> So... did it work?
>
> I would have taken it out of the fridge about 30-45 minutes before the
> fast was supposed to go out. That way you could shape it after the
> fast went out, let it sit for 30 minutes for the second raise while
> getting the rest of the food ready, then bake and you'd have HOT
> Challah for the meal.
>
> (Of course, depends on how religious you are. Some would do it so
> that they could bake it just as the fast goes out.)
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~

(Please NOTE: My correct e-mail address is in my Signature) On Sun, 26
Sep 2004 11:16:23 -0700, during the rec.food.baking Community News
Flash D. Sutton > reported:

>Well I'm not too religious, so I wasn't *too* concerned about it all,
>but I did pop it in the fridge the night before, and then took it out
>mid-day, let it warm up, shaped it, let it rise (it rose beautifully
>the second time, by the way), then baked it.
>
>Conclusion: rising it in the refrigerator overnight turned out to be a
>great idea and it worked perfectly.
>
>Thanks everyone for the advice.
>
Sounds great. I think I'll have to start doing this for my regular
Challah - get it ready on Thursday night, pop into the fridge and then
take it out on Friday for shaping, second rise and baking.


--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~