The art of french pastry phần 293

finger to mark the 2 turns Wrap the dough in plastic wrap and refrigerate it overnight (you can also mark the plastic wrap) DAY 2 The next day, dust the rolling surface with flour and place the folded dough on top vertically, with the open ends facing you and the folded edges to your right and left Roll out the dough following the same procedure as before and fold the dough to give it its last turn Wrap in plastic and refrigerate for 30 minutes Flour your work surface and place the folded dough on top vertically, with the open ends facing you and the 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 work surface, because you will be cutting it with a chef’s knife and you don’t want to cut the silpat Turn the dough so that the long edge is closest to you ... Roll out the dough following the same procedure as before and fold the dough to give it its last turn Wrap in plastic and refrigerate for 30 minutes Flour your work surface and place the folded dough on top... folded dough on top vertically, with the open ends facing you and the 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... work surface, because you will be cutting it with a chef’s knife and you don’t want to cut the silpat Turn the dough so that the long edge is closest to you