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Granny White
unbuttered.
If you took a lot of time spreading the butter, and the dough has
become soft and unmanageable, refrigerate the dough directly on
the rolling surface for about 10 minutes. In the summer or in a
hot kitchen either refrigerate the dough on the rolling surface or
chill the rolling surface with a plastic bag filled with ice cubes
whenever needed.
Fold the bottom third up over the middle third. Fold the top third
down as if folding a business letter. This technique of rolling
out and folding into thirds is called "making a turn". You have
now completed the first of 4 turns that will create the multiple
layers of dough and butter, the essence of the croissant. If the
dough is soft, refrigerate for 10 minutes.
Give the dough a quarter−turn so that the flap of folded dough
faces your right side. Quickly, so that the dough will not soften
too much, flour the rolling surface and roll the dough into a
rectangle 16 inches long and 10 inches wide. Use your ruler and
scraper to measure and shape your rectangle. Notice that you can
see pieces of butter through the dough. That is fine. Again, fold
the bottom third over the center third and the top third down.
You have now completed 2 turns.
Wrap in plastic wrap and refrigerate for 40 minutes or place in
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