The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Freezing Croissants after proofing???

tarjr_253's picture
tarjr_253

Freezing Croissants after proofing???

I'm working in a hotel where we serve croissants on our breakfast buffet. Currently, my challenge is staff shortage. I have only one guy, who comes early in the morning to bake the croissants. But it still gets late most days because of the long proofing time.

I read somewhere that it's possible to freeze croissants AFTER proofing them, that way, you can pull them out of the freezer and be ready to bake in 15 mins once they're at Room temp.

 

Would love to hear from anybody who has experience with this. are there any changes one needs to make to the recipe or the baking procedure when doing this?

BaniJP's picture
BaniJP

Freezing could probably be harsh on the dough and bringing them up to room temp could also cause them to overproof if they are already proofed before freezing.

I think it would be enough to proof the croissants 3/4 and then put them to the fridge overnight. Then bake straight out of the fridge.

This will require some testing but I would start with proofing the croissants 3/4, then put some to the fridge (test 1) and some to the freezer (test 2). In the morning, bake test 1 straight out of fridge and test 2 after maybe 1 hour. Do small batches and see how it works, then adjust. It is definitely possible and convenient once you got it.

tarjr_253's picture
tarjr_253

I'm currently continuing with my regular overnight retard, morning proof and bake. But I've taken out 4 croissants, 2 for the fridge and two for the freezer. They were already fully proofed today, so I'm a bit skeptical. Will try the 3/4th proofing tomorrow as you suggested.