On Jul 2, 11:47*am, Julia Altshuler > wrote:
> 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

Shape then freeze. Take out of freezer, proof, and bake. Good for you-
glad you tried making them!