Better to do a full 16-hour fridge rise and cut down on the second room-temp proof or let it rise for closer to 12 or 13 hours in the fridge and t...
...he full room-temp proof?
Recipe question for:
Jessica Fechtor's Five-Fold Challah
3 Comments
ChefJuneNovember 4, 2016
As an avid bread baker for more than 50 years, I can assure you you don't want to skimp on the second rise. But you don't want to over-rise it the second time, either. The dough does need to come to room temp and then rise before baking.
NancyNovember 4, 2016
Pending Jessica's response, I think it's always better (even essential) to fave a second rise. If you're short of time, you can even do both rises at room temp.
Yes fridge rise gives lovely taste and texture, but it's a refinement...
Yes fridge rise gives lovely taste and texture, but it's a refinement...
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