Bake then let cool in oven and they're done!

Let rise for 2 hours in warm oven (preheat for 1 minute then turn off heat and leave light on). [If you substituted yeast for sourdough let rise for 1 hour]. Croissants should look puffy and be slightly oily around bottom before baking. Take out of oven, preheat oven to 375 degrees and bake for approximately 18 minutes (more or less depending on size of croissants), turning half way through. At this point they should be lightly browned all around. Turn off heat to oven, leave oven door open for several seconds, turn croissants again then put them back in the oven and close the door. Leave for 5-10 minutes to finish baking, then take out and put on wire rack. Croissants should be a darker medium brown when done (as shown in photograph).

In this batch I made a couple croissants but then decided to cram more onto the sheet by not curving the rest. They taste just as good even if they aren't curved!