Over the years I have come across two kinds of croissant recipes. Ones that call for activating the yeast before making the dough and ones that call for adding in the dry yeast to the dough and have it activate in the dough.
Now I've only used the recipes that call for activating the yeast beforehand because that always made more sense to me. But by the last proofing of the rolled croissants, they don't rise as much as I suppose they should. I guess this method exhausts the yeast before you need it to really rise a the end. I would assume that's why there are recipes that call for adding in the dry yeast to the dough so that the yeast has enough 'energy' to get a good rise when proofing.
However, that never seemed to make too much sense to me, I mean dry yeast needs sugar and warmth to activate right? And if you need to keep croissant dough as cold as possible, how is the yeast going to activate?(Besides the fact that I have a hard time believing that the yeast would get enough sugar while it was all suspended in dough). I've always been wary of these recipes and I've just assumed that these recipes have been mistakenly adapted from recipes that call for the traditional fresh yeast. (But that's just me.)
Which makes more sense? What method do you use? Are there any other ways to deal with the yeast?