The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chiller or Freezer for Croissant Dough?

Ivankcy's picture
Ivankcy

Chiller or Freezer for Croissant Dough?

Hi!

There is one question always in my mind and i have been search throughout the web and can't find any source of explanation.

Whenever we make croissant it require us to rest the dough.

Can someone help me out?

Should we Chill or Freeze while resting the croissant dough in between lamination steps.

What are the difference between these two? Which would you choose?

 

Abelbreadgallery's picture
Abelbreadgallery

What I do: knead the dough (not too much). Then freeze 1 hour. Then, you have two options: lock the butter and laminate, or leave the dough in the fridge all night (4-6ºC) and laminate next day. It's important that the dough doesn't begin to grow until the lamination process is done and the croissant is shaped.

Ivankcy's picture
Ivankcy

In between lamination process which would you choose?

Freeze or chill?

Some method say freeze 30min, and some method say chill for 1 hour.

wheatbeat's picture
wheatbeat

The answer is: you could do either, but would need to be careful your dough didn't cool too much in the freezer. Otherwise you risk fracturing the butter or even the dough as you sheet it. To keep life simple, I prefer to chill 1 hour between layers.

Ivankcy's picture
Ivankcy

Thank you!

Abelbreadgallery's picture
Abelbreadgallery

Depends on your schedule. Also depends on how fast you are folding the croissant dough, and the number of folds you make. For example, if you make 3 single folds, you need to use the fridge or the freezer. If the temperature is not so hot and you work quick, you can do 2 folds (one single and one double) without using fridge or freezer.