I've done the test recently: you can freeze the dough instead. After doing the lamination, I froze my dough and used it a few days later, flattened it and shaped my croissants. They turned out amazing :) You just need to make sure to use 50% more yeast if you are going to freeze your dough.
Video without narration is useless.
You put in freezer then take out for bake how many minutes?
Do you recommend freezing the dough instead of croissants?
I've done the test recently: you can freeze the dough instead. After doing the lamination, I froze my dough and used it a few days later, flattened it and shaped my croissants. They turned out amazing :) You just need to make sure to use 50% more yeast if you are going to freeze your dough.
Yes top
hi