To freeze dough vs loaves AND how to reduce the yeasty flavor?
Thanks for the great recipe, Erin! I made these loaves this weekend and they turned out wonderfully. I used one to make egg in a hole (because they have great natural holes) and the other to make the MOST supreme of all French toasts!
I have two questions..
First, what do you think of the merits of freezing the laminated dough vs. freezing the baked loaves? I normally freeze dough, but I'm curious to hear your thoughts.
Secondly, I have one small issue with the final product.. I found the loaves to have a more pronounced yeasty/fermented flavor than I like in my croissants (having lived in France for many years, I've also eaten many croissants :P), and I've similarly remarked this of other croissants I've eaten in the US. I'll admit that I only had active dry yeast on hand, so increased the yeast in the recipe by 25% to account for this, though I did omit the long ferment and instead let rise at room temp before proceeding with the recipe. I have considered possibly adding a smidge more sugar (75 g instead of 66g), but I'm really wondering about how I could play with the amount of yeast. I'm curious – why does this recipe even have so much yeast? Though I bake almost exclusively with sourdough now, I would usually use roughly half that amount of yeast for this quantity of flour. Could I reduce the yeast in the recipe otherwise, and what kind of results should I expect?