I was wondering if I could get some help. I want to make bread for thanksgiving, but I am not going to be in my apartment for most of the day (Attempting a big old hike that morning, so I am just assuming I won't have enough time to make the bread and turkey). I wanted to make some challah bread. If I made it the day before, how would I store it so that it wold still be good for dinner?
I was also thinking of making the dough all the way to the braid and putting it in the fridge. Then, on Thursday, take it out when I get back to rise and bake. Is this the type of dough I can do something like that with? I am willing to cut my hike short for the sake of homemade bread 
ETA - I will be using Peter Reinhart's recipe from Bread Baker's Apprentice
