should I tightly clingwrap my croissant dough?
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?
The dough grows, thus rises, despite the restraint of the cling film, but I can't help thinking: is it better to just leave it to rise freely? Does any one here know why she does this?
I have noticed (or maybe I'm just imagining things...) that upon rolling out the dough (that rested in tight cling film) it feels rather resistant, almost overdeveloped, even though I have not been kneading the dough to a point where it could be overworked.
If any of you guys can shed your light on this would be grateful!