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I bake challah from scratch and everything I know I learned from the internet. I have a few questions and I'm hoping someone in Chowland has some answers!
1. Is there some test that indicates the dough has doubled in bulk? For regular bread I do the two-finger test, but here I am at a loss.
2. If you let your dough rise overnight in the fridge, about how long does it take to get to room temperature? I realize everyone's kitchen is different, and I am just asking for a general time frame.
Hey, as long as you are reading this, have you tried the recent Joan Nathan recipe posted in the NYT? The one with the Orange and fennel seeds? I can't wait to try it!
Thanks,
Nikki
