Question about Bertinet Croissant Recipe

Although he says to shape butter to a 1/2 inch layer, he doesn't say what the size should be. Anyone know?  Ditto for the initial dough shaping. Although he says to roll out the first dough-butter package into 2-3 times longer than the original length (23 1/2 - 27 1/2 inches). So, what's the original length?