Tuesday evening my in-laws are coming (yay me!) and they requested a light dinner after the 24 hours of travel. I wanted to bake a Challah but I have the maid coming Tues morning as my housekeeping keeping skills are not so good....and husband did not want any comments from his parents.
Anyway - I didn't want to dirty the kitchen after the maid came so I was hoping I could make the dough tonight and keep it in the fridge and bake it tm (about 24 hours in fridge).
How do I do this. What stage is best to refrigerate. Fermenting/preshape or proofing/post shaping. And then how long do I take it out before I bake it assuming my house is in the high 70's.
Thanks so much in advance - I am a bit stressed now due to the visit.
Anyway - I didn't want to dirty the kitchen after the maid came so I was hoping I could make the dough tonight and keep it in the fridge and bake it tm (about 24 hours in fridge).
How do I do this. What stage is best to refrigerate. Fermenting/preshape or proofing/post shaping. And then how long do I take it out before I bake it assuming my house is in the high 70's.
Thanks so much in advance - I am a bit stressed now due to the visit.