How to Make Croissants

this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. No need to cover it for only 30 minutes. You want the butter layer firm but still pliable. If it gets too firm let it sit out on the counter for a few minutes to gently soften. The more firm the butter layer is the more difficult it will be to laminate the dough in the next step.
Laminate the dough In this next step you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler great for keeping the dough cold and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasnt an exact 710inch rectangle use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter roll the dough into a 1020inch rectangle. Its best to roll back and forth with the shorter end of the dough facing you like I do in the video below. Use your fingers if you need to. The dough is very cold so it will take a lot of arm muscle to roll. Again the dough will want to be oval shaped but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn.
If the dough is now too warm to work with place folded dough on the baking sheet cover with plastic wrap or aluminum foil and refrigerate for 30 minutes before the 2nd turn. I usually dont have to.
2nd turn Turn the dough so the short end is facing you. Roll the dough out once again into a 1020inch rectangle then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet cover with