I have a question about freezing challah. I make this recipe https://www.kingarthurbaking.com/recipes/classic-challah-recipe and scale it up to 5 lbs of flour. I like to divide it up into 3 days to make the timing more reasonable. One day to make the dough, second day to braid and a third day to bake (in the refrigerator between days). Is it better to bake the challahs before freezing or freeze before baking? If I freeze them unbaked, can I put them frozen directly in the oven and increase the time, or do they need to thaw at room temperature first?
Thanks for this informative post. In the recipe, roughly how long should the individual strands be for 2 standard 3 plait loaves? I’ve only made challah a couple of times with varying success and as a novice would like a target. Thanks!
I have a question about freezing challah. I make this recipe https://www.kingarthurbaking.com/recipes/classic-challah-recipe and scale it up to 5 lbs of flour. I like to divide it up into 3 days to make the timing more reasonable. One day to make the dough, second day to braid and a third day to bake (in the refrigerator between days). Is it better to bake the challahs before freezing or freeze before baking? If I freeze them unbaked, can I put them frozen directly in the oven and increase the time, or do they need to thaw at room temperature first?
Thanks for this informative post. In the recipe, roughly how long should the individual strands be for 2 standard 3 plait loaves? I’ve only made challah a couple of times with varying success and as a novice would like a target. Thanks!