The magic of lamination takes place. Laminating dough refers to the process of folding butter into the dough multiple times to create very thin alternating layers of butter and dough – resulting in the delicate layers that define a croissant. Resting time and temperature control are crucial at this stage; the butter must remain at just the right consistency to ensure the perfect rise and texture.

By the end of the second day, the dough is portioned, shaped, and placed into the prover – a controlled environment that regulates temperature and humidity, coaxing the dough to its peak readiness.