Staggering laminated dough production
I teach a weekly bread class - 6 hours each time. I am gearing up for Danish and Croissant dough.
Mixing, laminating, shaping, proofing, and baking will need to happen between 2 classes so....what do most of you suggest:
Mix and freeze dough on Week 1 and then laminate, shape, proof, bake on Week 2?
Mix & laminate Week 1, then laminate, shape, proof, bake on Week 2?