folded edges to your right
and left. Roll out the
dough to a long rectangle,
20 × 7 inches. Because
there will be some
shrinkage, roll it a little
longer and wider at first—
the rectangle you cut into
croissants should be 20
inches long by 7 inches
wide. At this point, if you
are using a silpat, transfer
the dough to a floured
chris devlin
(Chris Devlin)
#1