Hi, I am making challa for my sabbath. I like aging the dough so I mix together the water, flour, yeast and salt together. I don't knead it at all just mix them and then put into the refridge.

I would like to know, if after a day or two, (the dough usually rises and then I punch it down) when I'm ready to bake. Can I take the dough out of the refridge, let it come to room temperature and then add my eggs and honey and begin to knead the dough until blended?

thank you

Maybe, I'm sure if you're using a stand-up mixer it might work, though not sure why you wouldn't add them right in the beginning. This is one of those things you have to try and see. It might compromise your dough, obviously make it more wet so more flour will need to be added. And then it would need to rest all over again at least for a few hours before shaping.

If your "aging" your dough for added flavour, doubt that avoiding the eggs makes that much of a difference...but I don't want to discourage you. Try it and see what happens.