Lamination—folding butter into dough dozens of times—creates croissant layers. The problem is that butter softens faster than dough when folded, causing layers to merge into a greasy mass. Commercial bakeries solve this with industrial freezers. Home bakers typically work in a cold kitchen or use an unreliable refrigerator shuffle. The solution is a slow, patient 48-hour timeline. Mix your dough on day one, wrap the butter block separately, and refrigerate both overnight. On day two, do your first two folds (known as a double turn), then chill for 4 hours. Repeat four times over 12 hours, then shape and proof overnight in a cool room. On day three, bake. The dough temperature stays manageable because fermentation is staggered, and the long rest actually improves flavor through slow yeast development. "Most people fail at croissants because they rush. Temperature control beats technique," according to Dominique Saibron, head instructor at L'Institut Paul Bocuse. Keep your kitchen below 68°F. If it's warm, work with smaller portions and shorten fold intervals to 3 hours instead of 4.