125g bread flour
125g bread flour
Sift the flour and salt into a mixing bowl.Rub the butter (25g) and mix in the water.
Gently knead the dough on a floured surface.Cut a cross halfway into the ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Flatten the 200g of the butter into a rectangle 2.0cm thick.
On a lightly floured surface, open the cut ball of the dough.Roll out the dough into a square. ;slightly thicker in the center than on the sides.
Place the butter block diagonally within the square.
Fold over the dough to cover the butter.
(Wrap the dough in plastic wrap and refrigerate for 30 minutes.)
Roll the dough into a rectangle 1.2cm thick, as carefully and evenly as possible.
On a lightly floured surface, roll out the dough into a rectangle three times the length.
Fold one-thirds of the dough over the middle section, then fold the remaining one-third over the both of them, brushing away the excess flour from the inside as you fold.
:: The dough now has one single turn. ::
Position the dough so that the long sides run horizontally, roll the dough to the same size rectangle as before and make the second single turn.
Give the dough a quarter turn clockwise.
Repeat the process once more and mark on the dough by a finger.
:: Rest the dough in the fridge for at least 30 minutes. ::
Repeat the rolling and turning process twice more, then refrigerate for 30 minutes before using.
When you begin the second turn and third turn,place the dough in front of you
so that the short ends of the rectangle are on your left or right.
direction hints from
*"Tarts with tops on or how to make the perfect pie"
*"The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition"