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1 hour ago, teonzo said:
Freeze it with no fear. I froze lots of croissants and other viennoiseries at home, with my old chest freezer (25 years old), never got any troubles.
If making dough exclusively for the freezer, you can always add some extra yeast to compensate for the freezer loss.
I think the wrinkle here is splitting a batch between fresh baked and frozen -- they'll both work, but they'll rise differently.
1 hour ago, teonzo said:
Freeze it with no fear. I froze lots of croissants and other viennoiseries at home, with my old chest freezer (25 years old), never got any troubles.
If making dough exclusively for the freezer, you can always add some extra yeast to compensate for the freezer loss.
I think the challenge is splitting a batch between fresh baked and frozen -- they'll both work, but they'll rise differently.
