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Croissant dough freezing
Hi, I’d like to ask. If I were making a big batch of croissants (multiple 1350g dough blocks), how long can I keep the dough (AFTER final turn) in the freezer? This way I can roll out, shape, proof, bake only the qty I need for that day? If that’s possible. Thankyou.
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3 Replies
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Hi, @april-mesiona
The ideal is to freeze them and store them in an airtight container.
When you need them, you take them out of the freezer, let them ferment again and then bake them.
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HI @aprilmesiona 👋
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In the video, Antonio recommends up to a week in the freezer.
Covered of course. 😁😁
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