should I tightly clingwrap my croissant dough?
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Question: In the Julia Child-video for making croissants, Esther (the french lady who does the baking in the video) wraps her dough very tightly in cling film before she puts the fridge to rise.
I'm doing the same thing when making croissants, but I actually have no clue what this does to the process. It feels counter intuitive somehow: why am I not giving this dough all the room it wants and needs to grow?
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