How long can croissant dough rest before adding the butter?

I'm making croissants for the first time and the recipe I'm using states that after I make the initial dough (before encasing the butter in it and doing any laminations) it should stay in the fridge overnight for 12 hours, after which I can add the butter to it and begin laminating. Is this 12 hours exact, or can it stay in there for longer than that, like 24 hours?

• Posted by: JesW87
• January 29, 2023

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• 1 Comment

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