rolling

Hi everyone,

This is my first post to the site.  I am having a HUGE problem with rolling out my croissant dough.  I'll give you some background info on it:

1) Last night I made the dough (similar to the CIA's recipe), let it proof until it doubled on the counter, and put it in the fridge for about 18 hours.  Last night I also prepared the butter slab to be locked in.