Take croissant dough out of refrigerator

This is what the dough looks like. It should be soft and slightly sticky, but not so sticky that it doesn't come off the plastic wrap. As you work with the dough in the following steps, you can flour the dough lightly to keep it manageable but try to use as little flour as possible. More flour makes the croissants heavier and breadier. With the correct ratio of butter to dough they will be light and flaky.