Instructions: To shape croissants: Divide dough in half, and return one half to the refrigerator. On a lightly floured surface, roll dough into a 12- by 16-inch rectangle, 1/4-inch thick, flouring the dough as necessary, and lifting the dough and stretching the corners to help maintain a rectangular shape and even thickness. Trim the edges straight and brush off any excess flour.

With the long side parallel to the edge of the work surface, cut the dough down the center vertically and set one half aside. Place the longer side parallel to the edge of the work surface, and cut dough vertically into thirds. Cut each third diagonally in half to make two triangles. You should have a total of six triangles, each with about a 4- to 5-inch base. Holding the base of one triangle in one hand and the top of the triangle in the other, stretch the dough to almost one third its length. Return the enlarged triangle to the work surface with the widest end toward you. Using your fingertips, tuck in the wide end of the dough to begin rolling. Continue rolling loosely toward the tip, using the heel of your hand to roll and creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap three times with the tip sticking out from underneath.

Repeat above steps with refrigerated portion of dough.

Place the croissants 2 inches apart on parchment-lined baking sheet and curve the ends of the croissant inward, forming a crescent shape, if desired. Set aside in a warm place to rise, until slightly puffy and spongy, about 2 to 2 1/2 hours.

Adjust oven racks to the lower and upper positions, and preheat oven to 425 degrees.

Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Repeat, then slide the baking sheets onto the racks.

Reduce the oven temperature to 400 degrees. Refrain from opening the oven door for the next 10 minutes to allow the oven to steam. After the first 10 minutes, rotate the baking sheets to ensure even baking. Reduce the oven temperature to 375 degrees and continue baking until the croissants are golden, about 8 minutes more. Remove from oven and serve immediately.

This recipe yields 12 croissants.

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