The seams should be on your right and left and not on the top and bottom as before. Give the dough a quarter turn (90 degrees).Fold right side over the butter (to the center) and do the same with the left side, as if folding a business letter. Make sure the butter stays as cold as possible, don’t touch it too much. Starting from the left side, break pieces of butter off the rectangle and spread and spot over 2/3 of the dough (leaving the right side without any butter). The longer side of the rectangle should be facing you. Unwrap the dough, place onto the floured surface, and roll out into a rectangle, measuring 28x12 inched. Now begin the laminating process (incorporating the butter into the dough). Remove from the bowl, form into a rectangle and cover with plastic wrap. An hour before the chilling time is over, place the cold butter into the bowl of your stand mixer, fitted with the paddle attachment. Cover with plastic wrap and place dough into the fridge to chill for 4-6 hours. Turn dough out onto the surface and press into a rectangle, about 2 inches thick. Cover the bowl with a kitchen towel and place in a cool place to rise until doubled in size yet again, about 1 ½ hours. If the dough seems too firm, add another tablespoon at a time to loosen it up (I added a total of 2 tablespoons). Increase speed to low and mix until you have a smooth and elastic dough, no longer than 4 minutes (too much mixing will result in tough croissants). Turn off the mixer and let dough rest for 15-20 minutes.
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