Croissant fermentation

[Sol Damiani]

Hi @galyah-imamgmail-com

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[Sussan ScoolinaryTeam]

Hi, @galyah-imamgmail-com

The idea you propose is good, but you could also try using your oven turned off and putting a tray of hot water on the surface and placing the dough inside the oven, the steam will help ferment it.
For this method you must use a thermometer to control the temperature and ensure that it does not exceed.
We hope this information is helpful.
Greetings

[ing.michele.venturini]

Hi Sussan,

I’ve watched Antonio Bachour’videos and making croissant dough he put the first dough in the freezer before folding and lamination, then he let it proof at 28° degrees.

I would like to know if, after shaping the croissants or pain au chocolate, I could put them in the freezer again before proofing. I wonder if it’s healthy to do that.

Thank you

Michele

[Sussan ScoolinaryTeam]

Hi, @ing-michele-venturini

If in that case it is not possible for you to bake them after fermenting.
You can form the croissants and then freeze or refrigerate before the final fermentation. To be able to bake them, if they are refrigerated, leave them for a few minutes at room temperature and then put them in the fermentation chamber and if they are frozen, you must first put your croissants in the refrigerator for 2 to 3 hours, then at room temperature and finally to the fermentation chamber and then You can bake them now.

We hope this information is helpful.
Greetings.

[ing.michele.venturini]

Thank you. My question is: since the first dough has already been frozen before lamination, may I freeze the croissant again after shaping ( so I freeze the dough twice)?

[Sussan ScoolinaryTeam]

Hi, @galyah-imamgmail-com

Yes, if you can freeze twice, you just have to be careful when defrosting the already formed croissant dough, you must respect the cold chain so that it does not suffer such a sudden temperature shock.

Greetings.