Hallah in two steps?

Quoted message said:

(Michael Horowitz) writes:

I'd like to bake a hallah in two steps, breaking the
process for 24 hours then continuing with the baking. The
cycle I'd like to break is
rise>knead>braid>rise>bake.
I think if I cover and place in the refigerator after the
knead step, that would be a good breaking point. Anyone got
any suggestions? - Mike

Hallah??? Doncha mean Challah? Do you have speech
impediment?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Michael Horowitz said:

I'd like to bake a hallah in two steps, breaking the
process for 24 hours then continuing with the baking. The
cycle I'd like to break is
rise>knead>braid>rise>bake.
I think if I cover and place in the refigerator after the
knead step, that would be a good breaking point. Anyone
got any suggestions? - Mike

I think I once read in my trusty cookbook (Spice and Spirir)
that after shaping them into loaves you can put them on a
flat tray into the freezer before they rise. After they are
frozen you can then wrap them and place them on top of each
other (you just don't want them to not be flat while
freezing). When you want to cook them, put them back on the
baking pan to defrost and then let rise and after that bake
as normal.

regards, Ben

--
"What passes for wisdom may only be eloquent foolishness"

Cheap long distance calling using Onesuite
(onesuite.comonesuite.comOpen ↗).
2.5 cents/min anywhere in the U.S., to Canada or the U.K. No
monthly or connection fees! Use promotional code 038664643
for 20 free minutes.

Michael Horowitz said:

I'd like to bake a hallah in two steps, breaking the
process for 24 hours then continuing with the baking. The
cycle I'd like to break is
rise>knead>braid>rise>bake.
I think if I cover and place in the refigerator after the
knead step, that would be a good breaking point. Anyone
got any suggestions? - Mike

Yes, that will work. I've done that with good results. Just
make sure you oil or cover the dough, or you'll end up with
dry crust.

maxine in ri

After you knead the hallah, put it in a greased bowl and oil
the top of the dough to prevent a skin from forming. Cover
the bowl tightly with plastic wrap and place it in the
fridge overnight. When you are ready to make the bread the
next day, take it out of the fridge and allow it to come to
room temp. Continue makeing the loaves. This is known as the
slow rise method. Peter Reinhart describes this method in
detail in BROTHER JUNIPER'S BREAD BOOK.