1. At what stage of the baking process should one take challa?
2. If I make a dough big enough to take challa with a bracha, do I have to bake it all at one time?

This message has been edited. Last edited by: Gila,

I only know the answer to the first question - The Halachah is that Challah should be taken from Dough ONLY - so basically whenever it's Dough u can take it - u cannot take it when it is Flour - its a gemara in Kiddushin in the second perek -

Thank you Menachem.

I did my research and it seems that challa should be taken when it is a dough and when the dough is still whole i.e. before it is divided and shaped into loaves.

I'm not sure about No.2 although I haven't seen or heard that one must bake all the dough at same time...

This message has been edited. Last edited by: Gila,

I never heard of a problem of freezing some of the dough and baking it at a later time. I sometimes freeze the formed loaves to be baked on Friday for "fresh" Challa on Shabbos!

Ahuva, I also have not heard that freezing part of the dough is problematic.

What I usually do, is freeze the baked challa and put it in the oven on Friday afternoon to warm it up, and there you have 'fresh' (or as good as anyway!!) challa.