Classic Croissants - Instructions Continued
Unwrap and lightly flour the top and bottom of the dough. With the rolling pin, roll
the dough into a long and narrow strip, approximately 8 x 44-inches. If the dough
sticks, sprinkle with flour. As the dough comes to room temperature, it may start to
resist rolling and begin to shrink back. If this happens, fold the dough in thirds,
cover, and refrigerate for about 10 minutes or until chilled; then unfold the dough
and finish rolling. Once the desired length is achieved, lift the dough an inch or so
off the table at its midpoint and allow it to shrink from both sides to help prevent
the dough from shrinking as it is cut. Trim the ends to square the dough.
Trim the dough.Lay the dough out along the work surface. Cut the dough
into 5-inch strips along the length. Take each 8 x 5-inch strip and make a diagonal
cut from corner to corner across the dough creating long right triangles with a sharp
knife or pizza wheel. Repeat until all of the dough is cut.