Croissant Shaping

1. Roll out the dough (roll the dough into a large rectangle, about 1/4 inch thick).
2. Cut the dough (cut the dough into triangles, typically about 4-5 inches wide at the base).
3. Shape the croissants (starting from the wide end of each triangle, roll the dough tightly toward the point).
4. Curve the croissants (gently curve the ends of the rolled croissants to form a crescent shape).
5. Place on a baking sheet (arrange the shaped croissants on a lined baking sheet, leaving space between them).
6. Tuck the ends (for a neat appearance, tuck the ends of each croissant slightly under the body).

Now your croissants are ready for proofing and baking!