Croissants - Part Deux

Now that the existential pastry has cleared the air, let's get back to the croissants! For Croissants - Part Un, click here.

Day 2 (Saturday Morning):

Bring the butter (12 tablespoons) to room temperature and work it with the heel of your hand (I just used a spoon in a small bowl) to incorporate the remaining 3 tablespoons of the flour until smooth. Shape into a square. (My butter was so soft, I just used a spoon to spread it out over the dough.)

Sprinkle the work surface (a marble slab is ideal) (I don't have one) with the flour, shape the cold dough into a 6x15-inch rectangle, and spread the butter square on the upper 2/3 of the rectangle, leaving a 1/2-inch border around the sides and top.

Fold the dough like a letter into thirds.

Turn the cough counterclockwise (it will look like a notebook with the open flap on your right),

and then again roll out the dough into a 6x15-inch rectangle and fold as before.

Transfer the dough to a baking sheet, cover with plastic wrap, and refrigerate for 6 hours.

Day 2 (Saturday Afternoon):


Roll out the dough 2 more times, like above, wrap, and refrigerate overnight.