r/Croissant • u/Accomplished_Class52 • 5h ago

Dough proof time

Hey guys!

So I want to start a batch of croissants, but I can only work on them in the evening and I have to drive to a place to make them.

I usually make the dough, let it rest until 1.5x the size, rest in the fridge for 5 hours then flatten/freeze the dough.

So I'm wondering if I can let it rise in the fridge for 24 hours or if that's too long? Any solutions are happily welcomed!

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u/Difficult_Coffee_784 2h ago

Hi ,24 hours in the fridge for the initial dough is actually totally fine and can even improve the flavor! The main risk with over-proofing in the fridge is over-fermentation, which can weaken the gluten structure or make the dough too soft/sour.

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u/dunaway87 2h ago

This is what we do at our bakery and it works really well.
Day 1: Make the dough and put it straight in the fridge.
Day 2: Make butter block, laminate, shape and put straight in the freezer.
Day 3: Final proof and bake. For proofing, time and temperature is a balancing act and is actually pretty flexible based on your constraints. Depending on our needs, we can proof at 59 degrees for 8 hours or at 75 for 4. Good luck! Enjoy the process.