Ingredients
- Butter Block
- Dough
Preparation
Step 1
Remove the butter from the refrigerator. Check to make sure it is the correct temperature. The butter is the perfect temperature is when the butter packet can be rolled on the edge of the counter without cracking.
Lightly flour your work surface and roll the dough out to a 10½" by 20½" (26.7 cm x 52.1 cm) rectangle. Shore the edges up with a ruler or bench scraper – the edges must be squared off so that they line up perfectly as you fold the dough. Brush off any excess flour with the dry pastry brush.
Place the butter block on the left side of the dough. There should be a ½" (1.3 cm) border of raw dough on all three opened sides. Fold the unbuttered side over the buttered side of the dough. Press down on the unbuttered edges to seal them.
Dust flour under the dough so that it does not stick. Lightly dust the top. Roll out the dough until it measures 12"x 24" (30.5 cm x 61 cm). The dough should be ½" (1.3 cm) thick. Brush any excess flour off the dough with a dry pastry brush. Place the dough on a parchment lined baking sheet and turn the dough so that the long fold is furthest away from you and the long open side is nearest you. The two open short sides are at your right and left. Each time you make a turn the dough should be positioned in the same way. Mark the turns on the paper, crossing off each turn as you complete them.
Fold the dough in thirds (like a business letter) – always starting with the right side. Then fold the left side over the right. This is your first turn. Cover the dough with plastic wrap and refrigerate for 30 minutes.
After 30 minutes, remove the dough from the refrigerator and complete another turn. Return the dough to the refrigerator for another 30 minutes and then do one more turn. You have now completed all three turns and the dough can be wrapped and refrigerated overnight. It can also be frozen for up to one month.
Tip:
Keep track of your turns by marking them on your parchment.