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Croissant
I’m following Antonios lamination process.
Can I freeze the dough after finishing the lamination? In the video he says, after lamination, the dough has to rest for one hour in the frisge before use. Could I though put it backnon the freezer for later use? Lets say a week after? If so, when would be the time to freeze it? Right after lamination or one hour after?
Also, if applies, how would be the right way to use the frozen laminated dough? 2 hours before use in the fridge? Overnight? Thanks a lot!
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1 Reply
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Hi Lilian!
Welcome to the Scoolinary community, and thank you for your question!
Yes, you can freeze the dough after laminating, which is a very useful technique for getting ahead. According to common practices, it’s best to freeze the dough after the resting period in the fridge, as resting allows the dough to relax and develop the proper texture. However, if you choose to freeze it right after laminating, that will also work, but it’s important to let it cool properly before doing so.
To use the frozen laminated dough, the most recommended way is to thaw it in the fridge for a couple of hours before using it, or even leave it overnight in the fridge. This will allow the dough to return to the right temperature and texture, making it easier to handle when cutting or shaping.
I hope this information is helpful.
Best regards.
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