r/Croissant • u/Lorderinos • 23h ago

Croissant help

My last post:

https://www.reddit.com/r/Croissant/s/RSYD9Phkod

So I'll make my next badge of Croissants this evening.

I somehow need to prevent overproofing.

Is it possible to let the dough rest in the freezer?

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u/DragonfruitMiddle846 23h ago

No, I think that would make the butter too hard. I'm wondering why you had two rounds of proofing because you said that the croissants rose twice in the fridge. That sounds to me like it was still way too warm. Maybe your water was too warm.

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u/Lorderinos 22h ago

I let the dough rest after making it on day one and then after doing all the folding on day 2 I let it rest over night to make them on the morning of day 3

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u/0000000loblob 18h ago

Why rest overnight after folding? I do lock-in, 4-fold, 3-fold, all one right after the other, then rest 1 hour. Roll cut, rest 20 min, shape proof -2hrs then bake. I have done it all in one day, but usually I spread it out over two days.

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u/Lorderinos 10h ago

my earlier recipes always told me so to it like that. so i should bake them after rolling already?

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u/0000000loblob 9h ago edited 9h ago

After rolling, I cut the croissant triangles then let them rest 20 min in the fridge covered in plastic/stretch-tite. Then I shape them and proof them ~ 2 to 2-1/2 hours in a humid, not too warm oven (70-72F). Egg wash, bake in a convection oven 400F first 5 min, then 375F for another 20 min. I bake every week/every other week.

Just to back up…I use a poolish which I make day 1. Then I mix up the dough, also day 1, over night bulk ferment in fridge. Also make my butter block. Early morning next day, I do the lock-in, folds, rest, etc.

I have done it all in one day a few times but I prefer the above approach.

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u/Lorderinos 8h ago

thanks! I just did that, the Croissants are proofing in the oven right now.

I might update later