Yeast-based flaky dough (for croissants) (Slideshow version)
Stage 18/30 :
...make the join at about 2/3.The red line shows the dough's centre line and the green arrow indicates where the two ends of the dough are folded in to meet. The ends meet at the 2/3 point rather than halfway because the next step involves folding the dough in half and this would place the 2 joins one on top of the other, which would make poor flakes.