Croissant

[Sussan Estela Olaya]

Hi Shiera Louise chiu

Welcome to the Scoolinary community! Thank you for your question.

To achieve proper lamination and control fermentation, the ideal temperatures are:

Refrigerator: Between 2°C and 4°C. This allows the dough to rest without over-fermenting while keeping the butter firm yet pliable.

Freezer: Between -18°C and -20°C. At this temperature, the dough stays well-preserved without affecting its structure or damaging the gluten network.

If storing the dough in the freezer for more than a few days, it’s best to wrap it tightly in plastic wrap to prevent dehydration. When ready to use, transfer it to the refrigerator for about 12 hours to ensure even thawing before laminating.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Shiera!👋

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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