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[Craig Bourke]

Hi Patricia,

Yes post rolling I blast chill all croissants then move them to a regular freezer after 1 hour until I proof them. the slow proof overnight is my current method which is fine, if I’m waking up to bake for myself. Then it doesn’t really matter if it’s over proofed as it will just slightly deflate or if it’s under proofed I can just wait till it’s ready.

Thanks for the advice I will look into Reddit to see if I can find an answer there. I will also think about the time to retard the pastries,will run a few tests and let you know next week.

These are my current croissants

[Craig Bourke]

I can answer this question. Making the base dough gives you 2700g, 2x 1350 amounts for laminating with 2x 500g butter block . If you want to make the bi-colour also for both of you sheets then times the recipe by 1.25 which will give you and extra 1350×2 and 300×2 for bi-colour

[Craig Bourke]

i think this is slightly skipping my question, i fully understand how to proof and the time frame. im only using the fridge as option here as id rather not get up at 4am to proof