Storing laminated dough

[Sussan Estela Olaya]

Hi Nancy.

Welcome to the Scoolinary community!

Yes, you can freeze laminated croissant dough — in fact, it’s a common practice in bakeries to save time and streamline production. Here are some key tips:

When to freeze:

Ideally, freeze the dough right after the final fold (before shaping). This helps prevent the yeast from activating and ensures better structure when thawed.

You can also freeze the dough after shaping (for example, shaped as raw croissants), right after shaping and before proofing. This is especially useful if you want to bake on different days.

How to freeze properly:

1. Wrap it well in plastic wrap, then place it in an airtight bag or sealed container to prevent freezer burn.

2. Freeze as quickly as possible (even better if your freezer has a fast-freeze function).

3. Label it with the date. Frozen raw dough keeps well for about 2–3 weeks, though some bakers use it up to 1 month.

How to thaw:

Thaw slowly and gently in the refrigerator, preferably overnight (at least 8–12 hours), still wrapped.

Then, let it come to room temperature before proofing (if it hadn’t been proofed before freezing).

Proof as usual before baking.

I hope this information is helpful! If you have any more questions, I’m here and happy to help.

Warm regards.

[Nancy Mckinney]

Thanks!

[Sussan Estela Olaya]

Great! If you have any other questions, I’ll be here and happy to help.Best regards.

[Sol Damiani]

Hey there Chef Nancy!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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