I want to make a challah this Friday (using saffon). Would this be better if I begin it on Thursday and let it refrigerate overnight, then proof on Friday? Or would it be fine to rise all on Friday. What flour do you suggest for best results? Thanks for suggestions.
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.