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1
Cut dough in half and chill 1 half, wrapped in plastic wrap.
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2
Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle.
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3
Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
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4
Arrange dough with a short side nearest you.
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5
Cut in half horizontally and chill 1 half.
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6
Cut remaining half vertically into thirds, forming 3 rectangles.
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7
Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.
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8
Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.
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9
Return to work surface with short side of triangle nearest you.
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10
Beginning with short side, roll up triangle toward tip.
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11
Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)
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12
Put croissant, tip side down, on a parchment-lined large baking sheet.
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13
(Curve ends inward to make a crescent shape if desired.)
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14
Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet.
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15
Repeat rolling, cutting, and shaping procedures with chilled piece of dough.
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16
Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.
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17
Let croissants rise until slightly puffy and spongy to the touch, 2 to 2 hours.
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18
Adjust oven racks to upper and lower thirds of oven and preheat to 425F.
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19
Remove baking sheets from bags.
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20
Spritz inside oven generously with spray bottle and close door.
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21
Put croissants in oven, then spritz again before closing door.
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22
Reduce temperature to 400F and bake 10 minutes without opening door.
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23
Switch position of sheets in oven and rotate sheets 180, then reduce temperature to 375F and bake until croissants are deep golden, about 10 minutes more.
