A question of Yeast......
Although I don't stick to recipes all that often, a question arises about yeast times. I don't know the proper terminology for all this stuff so please help me rise to the occasion.
I just finished the first phase of making the dough for croissants. I set up the warm milk/water and yeast for the suggested time. According to the recipe, I was to leave it alone for 10 minutes until "frothy". I wondered of 10, 20, 30 minutes made any difference.
Also, the instructions said to let it rise for an hour in a warm kitchen then set it over night in a refrigerator.
Why the first hour in warm?
Would it make a difference would it make for two or more hours before the refrigeration?
Will any of this affect flavor? amount of rise? Texture? Anything?
Aside from buttery and light croissants, I also want a good chewing bread with that beer flavor.