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croissant dough
Hello, how many times can I freeze croissant dough without damaging the yeast?
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5 Replies
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Level:
Scoolinary Team
Hi Gustavo.
Thank you for your question, and welcome to the Scoolinary community!
When it comes to croissant dough, it’s best to freeze it only once to preserve the quality of the yeast and the structure of the laminated dough. Each time you freeze and thaw the dough, the yeast loses strength and the butter layers can deteriorate, which affects the flakiness and final texture of the croissant.Recommendations:
▪️If you plan to freeze the dough, do so after shaping (once the croissants are laminated and cut, but before the final proofing).
▪️Freeze the croissants on a tray, and once they’re firm, transfer them to a freezer bag or airtight container.
▪️When ready to use, thaw them overnight in the refrigerator, then let them proof at room temperature before baking.Try to avoid freezing and thawing multiple times, as this can harm both the yeast and gluten development, resulting in a less airy and uneven dough.
I hope this helps you achieve perfect croissants!
Best regards!.-
Oh thank you, because Chef Antonio says he freezes the dough after kneading and he freezes the croissants after making them another night.
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Level:
Scoolinary Team
Hi Gustavo,
You’re absolutely rightChef Antonio Bachour’s recipe includes two different freezing stages, and it’s important to distinguish between them:
1. Freezing the base dough (before laminating):
After kneading and resting, the chef divides the dough and rolls it out into a 50 x 30 cm rectangle, which he freezes overnight (or up to a week). This step is safe because the dough hasn’t been laminated or fermented yet. Since it’s compact and doesn’t yet contain butter, it holds up well in the freezer without compromising the yeast or gluten structure.2. Freezing shaped croissants (before proofing and baking):
Once the dough has been laminated, cut, and rolled into croissants, it can be frozen again in its raw form. This method is great for prepping ahead of time. Later, they’re thawed and proofed right before baking.How many times can the dough be frozen?
Ideally, only once at each stage. That means you can freeze the base dough right after kneading (as the recipe suggests), and then, if needed, freeze the shaped croissants once more. However, freezing and thawing multiple times during the same stage isn’t recommended, as it can weaken the yeast and damage the laminated structure.In summary:
▪️ You can freeze the base dough right after kneading, before laminating.
▪️ Later, once the croissants are shaped, you can freeze them again (before the final proof).
▪️ Avoid freezing more than once at the same stage to preserve quality and results.Hope this clears things up and helps you get the most out of Chef Bachour’s fantastic recipe.
Best regards.
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Oh ok, I understand you, you can’t freeze the dough twice in the same stage
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Level:
Scoolinary Team
Correct! You can freeze it either after making the base dough or after it’s been laminated with butter.If you have any other questions, I’m here and happy to help you out.Best regards.
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