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Croissants
Can croissant dough be refrigerated or should it be put in freezer? Also after making the dough should I rest it before stretching?
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2 Respuestas
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Level:
Scoolinary Team
Hi Maria.
Welcome to the Scoolinary community!
It is best to freeze the dough, as prolonged refrigeration can lead to excessive fermentation, affecting the flavor, final texture, and making lamination more difficult.
After making the dough, you should let it rest before rolling it out for lamination. According to Chef Bachour’s First Edition recipe, the recommended resting times are:
1. Room temperature rest: 30 minutes after kneading.
2. Cold rest: Then, roll out the dough (50 cm x 30 cm) and freeze it overnight or for up to a week.
This freezing step helps control fermentation and develop better flavor. When you’re ready to laminate, take the dough out of the freezer one hour in advance and place it in the refrigerator so it thaws slowly without activating the yeast too soon.
I hope this information is helpful.
Best regards.
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Level:
Scoolinary Team
Hey there Maria!👋
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