I do however, make a book fold to my dough just to get that extra layers. You can always experiment with the folding part to see the result you’ll get.
Take the dough out and expand it into the best square shape possible enough to fit in the butter. The dough should be able to wrap the butter from all sides. Then chill it again for half hour. Once the dough is taken out, the folding procedure begins.
Make 3 simple folds but remember to chill the dough at least half an hour in between each fold.
After folding 3 times, take out the dough from the chiller and flatten to about 3 mm thickness. Cut into triangular shape. Gently stretch each piece to lengthen it. Then, on a flat surface place the wider part facing you and the point away from you.
Start shaping the croissant by rolling from the wider to the pointed end. You can either have straight croissant or a curved one by gently pressing the both ends together. Leave to proof for an hour and brush with egg wash. Bake for 180C until their colour turn golden brown.