croissant dough

[Sussan Estela Olaya]

Hi דבורה וייס

Welcome to the Scoolinary community!

It’s important to note that the storage time may vary depending on the recipe and specific ingredients (amount of yeast, fat, water, etc.).

In general, after laminating, croissant dough can be kept in the refrigerator for 12 to 24 hours before cutting and shaping. This allows the dough to develop better flavor and structure.

However, some chefs and bakers extend this time up to 48 hours, depending on the formulation and fermentation control. If the dough has a high amount of yeast or hydration, the storage time may need to be reduced to prevent over-fermentation.

If you need to store it for longer, you can consider freezing it after laminating, which helps maintain its quality for several weeks.

I hope this information is helpful.

Best regards!

[דבורה וייס]

hi , thanks for the answer , I am using the recipe from the course of Antonio bachore , I would like to know what is the correct process to store in the fridge after lamination before cutting and shaping and also if I decide to freeze the shaped croissant how long can I keep.it in the freezer for , and do.j need to use improver or more.yeast?

[Sussan Estela Olaya]

Hi דבורה וייס

Storing Laminated Dough Before Cutting and Shaping

1. After the final fold and chilling period (45-60 minutes in the refrigerator), you can keep the dough refrigerated for up to 24 hours, well wrapped in plastic to prevent drying out.

2. If you need to store it for a longer period, it’s best to freeze it well wrapped for up to 2 weeks. When ready to use, thaw it in the refrigerator for 12 hours before rolling, cutting, and shaping.

Freezing Shaped Croissants

If you decide to freeze the shaped croissants:

Storage Time: They can be kept in the freezer for up to 1 month if well wrapped in plastic wrap and placed in an airtight container or freezer bag.

Proofing After Freezing: When removing them from the freezer, place them on a tray and let them rest at room temperature for 1 hour. Then, proof them in a proofer at 28°C (82°F) and 85% humidity for 2.5 – 3 hours before baking.

Using Dough Improvers or Extra Yeast

Dough Improver: It’s not strictly necessary if you’re using high-quality strong flour (at least 11-12% protein). However, a dough improver can help with gas retention and crumb structure, especially if you plan to freeze the croissants.

Extra Yeast: If freezing raw dough, there’s no need to increase the yeast. However, make sure to use high-resistance yeast, such as instant dry yeast for frozen doughs, to ensure proper fermentation after thawing.

If you plan to freeze shaped croissants, we recommend testing with a small batch to fine-tune the proofing time after thawing.

We hope this information is helpful.

Best regards.

[דבורה וייס]

thank you for your answer , one more question

I use my home oven to proof my pastries , meaning I place then on a tray in the oven ( not operating just to store) with a tub of hot water and monitor the temp to 28 Celsius.

I give them.about 2.5 hours to 3.

then bake on 17p for about 18 min , and still find that the size is not as bid as it should , what do I do not correctly .

the weight of the croissant is 110-120 gram before baking .

can’t seem to reach the proper size

• This reply was modified 2 weeks, 4 days ago by  דבורה וייס.

[Sussan Estela Olaya]

Hi דבורה וייס

Your proofing method in the turned-off oven with hot water is a good alternative, but the humidity might not be ideal. In the course, Chef Bachour mentions 85% humidity, and without precise control, your environment might be drier, which could affect the croissant’s development.

I’d recommend getting a hygrometer to measure the humidity inside your oven and make sure it’s within the right range. If the humidity is too low, you could try adding more hot water or even using a spray bottle to mist the oven walls before closing the door.

Also, have you noticed if the dough rises well before baking, or does it stay a bit dense? It might also be helpful to check your lamination and butter quality, as both factors influence the final volume.

[Sol Damiani]

Hey there Chef דבורה וייס!👋

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