1 1/3C (10.60 oz) (300 gr)unsalted butter, at room temperature
Instructions
Mix all the ingredients (except the butter for folding) in a bowl and knead for 5 minutes until a smooth and homogeneous dough is obtained. Flatten slightly, and wrap in plastic wrap and refrigerate for at least 30 minutes.
For the folding butter, take a piece of parchment paper a little larger than 12.60 x 9.40 inches (32cm x 24cm). Place the butter inside, fold the waxed paper like an envelope to form a rectangle of 6.30 x 4.70 inches (16cm x 12cm) and, with a rolling pin, beat the butter a little so that it flattens out and it is the same shape as the rectangle. Refrigerate the butter for a minimum of 30 minutes too.
Remove both the dough and the butter from the refrigerator. On a clean, floured surface, roll out the dough with a rolling pin until it is twice the length of the butter envelope (about 12.60 inches -32 cm-) and about 0.3 inches (7 mm) thick. As the dough is stretched, you can pull the edges a little to make it as rectangular as possible.
Take the butter, and carefully remove it from the envelope and place it on one half of the stretched dough. Fold the other half of the dough, so that it completely covers the butter and join the edges a with your hands so that it is well closed.
Turn the dough 90° so that the edge where it was closed is now on the right side. Roll out the dough again in a rectangular shape until it is approximately 1.60-1.70 inches long and 0.3 inches thick (40-45 cm long and 7 mm thick). Remove the excess flour with a brush and make a book fold, that is, fold 1/4 of each end of the dough inwards and then fold it again to obtain 4 layers of dough.
Wrap the dough in plastic wrap and refrigerate for 30-45 minutes or until the butter no longer feels soft to the touch. Repeat the above step two more times to make 3 book folds in total.
Once all three folds are ready, refrigerate the dough for at least 2 hours and after that it is ready to use. It can be refrigerated for up to two days or frozen for up to 3 months.