I actually had success freezing my completed dough. After lamination, I wrapped it with 3-4 layers of Saran & stored in a plastic grocery bag. I threw it in the freezer until a week later. I wanted to bake the croissants on a Wed morning, so on Tuesday morning I let the dough thaw in the fridge. At night after work, I rolled it out into croissants and left in the fridge again. By Wed morning, I just let it proof at room temp as usually and baked away. The croissants rose nicely and tasted just like those made with my never-frozen dough.

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