I was wondering how different a croissant came out between the one was not retarded and the other one was retarded. So, I tested it and here is the result.
The crumb that was not retarded (Final proof: 2 hours at 50-55F/ 2 hours at the room temperature)
- Clear crumb
- Sweeter ( taste)
- the crust was flakier.
The crumb that was retarded ( 8 hours in the refrigerator / 2.5 hours room temperature )
- Frosty crumb
- Saltier ( taste)
- Little dry
- The crust was harder.
I took a picture of them were frozen.
I can’t confess the difference of the crust.. but I can taste the difference from them.
I like croissants that were not retarded in my opinion, which will be difficult to make croissants in the summer.