I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night. The dough was impossibly hard and I probably spent around an hour literally banging on the dough with a rolling pin before it would be ready to fold again.
Is there an ideal temperature that the fridge should be at? Or maybe am I supposed to let the dough warm up before rolling it out again? Or is there something else I'm missing?