A simple tip when making croissants, Danish or really any yeast bread

We've all read about about how to properly laminate, proof, and bake croissants but one thing I've discovered that really makes a difference in taste is retarding the dough.  Usually when I make croissants, I make the dough and do all the turns late in the evening, let the finished dough rest in the refrigerator for at least 10 hours or even longer, and then make the croissants around noon the next day.  Rising time at my house takes at least four hours.  I like to time it so they come out just in time for supper.  

Anyway, one time I decided to rush through the process and make the croissants after the completed dough had been resting in the refrigerator for only two hours.  What a difference it made.  I tasted one and while it was good, it just didn't seem to have the flavor that the ones have when I let the dough rest overnight.  It's amazing how a simple thing can make such a difference.  So next time you're wondering why your yeast breads don't have any flavor, try slowing down the process to allow the flavor to develop.