Naive question on croissant dough....
I hope I can make myself clear.... (not too optmistic about it)
here are some instructions (from King Arthur site) about how to roll and fold the dough:
When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Line the corners up as neatly as you can; dab them with a little water to help them stick together if necessary, and turn the dough package 1/4 turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins to feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes to chill and relax.)
If you've successfully rolled it out and folded it twice, you've completed two turns. Classic puff pastry gets six. Continue refrigerating it after each two turns (or more often if necessary) until all six turns are completed.
Make a checklist somewhere so you know how many turns or layers you've made. Bakers commonly put fingerprints in a corner of the pastry to indicate the numbers of turns. If you try this, be careful you don't break through with your fingernails, since the layers are very thin.
now, my question - if you turn the dough 1/4 turn to the right every time, the layers you are building won't be parallel to each other, right? They will be at a 90 degree angle from each other... is that what we want? or am I missing something, or misunderstanding something?