"Julia Altshuler" > wrote in message
. ..
> What about croissant dough?
> At what point would we freeze it?
> Would we do all the turns, shape the croissants, then freeze?
> Defrost in the refrigerator, then bake?
> Or skip the defrost and go straight from freezer to oven?
>
>
> --Lia
>
I don't know. If I were trying it I'd make the dough to the point where you
would put it to rest to rise. I'd freeze at that point before rising it.
When I wanted to continue, I'd take it out of the freezer and let it defrost
and rise. Then I'd go on with the recipe. That's basically what I do with
plain water-yeast-flour dough.
Good Luck,
Let us know!
Kent