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[ing.michele.venturini]

Thank you. My question is: since the first dough has already been frozen before lamination, may I freeze the croissant again after shaping ( so I freeze the dough twice)?

[ing.michele.venturini]

Hi Sussan,

I’ve watched Antonio Bachour’videos and making croissant dough he put the first dough in the freezer before folding and lamination, then he let it proof at 28° degrees.

I would like to know if, after shaping the croissants or pain au chocolate, I could put them in the freezer again before proofing. I wonder if it’s healthy to do that.

Thank you

Michele