Croissants

To taste like a true croissant, this dough must stay on cool-rise on the middle shelf of the refrigerator at least 2 days—3 would be even better—before being cut and baked. After 1½ days, snip and taste little pieces from the bottom or top edge of the package of dough every 8 hours to make sure that there is still some sugar left in the dough; if the sugar level has perceivably diminished and acids are present, bake the croissants as soon as possible or they will taste cheesy. If the dough