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Croissant dough
In Antonio Bachour’s recipe, after mixing the ingredients, he places the dough in the freezer. He mentions a temperature of 6 degrees. Is this correct? My freezer temperature is -24 degrees, and my refrigerator is around 5 degrees. What should I do? Does he mean the dough temperature should be 6 degrees, regardless of the freezer temperature?
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This discussion was modified 1 month ago by
bekakader.
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This discussion was modified 1 month ago by
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3 Replies
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Hi Ahmed.
The chef in the video, at minute 1:33 of lesson 9, says that he places the dough in the freezer, not in the fridge. He clearly states that the fridge is at 6°C, and at that temperature, the yeast will start working. For that reason, he freezes the dough overnight.
I hope this information is helpful.
Best regards.
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I am confused a little bit as there is no 6 degree in freezer this fridge degree
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Hi Ahmed.
When the chef mentions 6 degrees, he is referring to the refrigerator, not the freezer. As I mentioned earlier, the chef clearly explains this in lesson 9 at minute 1:33 of the video. He doesn’t mention freezing temperature; he talks about refrigeration temperature and points out that at 6°C the yeast will start to activate, which is what he doesn’t want to happen with the dough.
Best regards.
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