rise/rest time

[Sussan Estela Olaya]

Hi Christine Tizzard.

Yes, it is recommended to let the dough rest before the first rolling, especially after making the initial folds (I believe this step is mentioned in the recipe from the first edition of croissants and viennoiserie). This allows the gluten to relax, making it easier to roll the dough without resistance. In the croissant lamination process (first edition recipe), after the first fold, it is mentioned that the dough should rest in the fridge for 45-60 minutes to ensure it keeps its shape and stretches easily without the butter melting or shifting. Additionally, this resting period contributes to the texture and flakiness of the croissants during baking.

I hope this information is helpful.

Best regards.