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Time shifting bread making question

2 months ago

I loke to bake bread, particularly brioche or challah types. I find I rarely have a contiguous 3+ hour time span available so I only make bread rarely.

Do the results differ if I make the dough through the first rise, refrigerate dough overnight, next day come to room temp, shape, 2nd rise and bake OR make the dough and let rise, shape and then refrigerate the shaped dough next day come to room temp, 2nd rise and then bake?

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