Each time you fold the dough, you’re making more and more layers of butter and dough. Remember, if your room isn’t too warm, you don’t need to return to the refrigerator after each turn. If your room is warmer than 72☏, and you have concern about the dough becoming too soft, you can also rest the dough in the refrigerator.Make two more turns (waiting at least 20 minutes between turns). You’ve just completed one turn!Ĭover the dough lightly with plastic wrap and rest at room temperature for 20 minutes. Tap the dough to even the thickness, and turn again so the fold is on the left side. Fold the dough into thirds, as you would a letter.
Turn the dough one-quarter turn so the fold is on the left and could open like a book Roll the dough, keeping about the same width, to 24 inches in length. Lightly seal the edges, and tap with the rolling pin to even out the thickness Place the butter square on the bottom half of the dough, and fold the top half over the butter. Start with the narrow edge nearest to you. Roll the dough into a 7x14 inch rectangle. Place the dough on your lightly floured work surface. Return to the refrigerator if your butter feels too soft. Shape into a 6圆 inch square about 1⁄2 inch thick. The next day, cut the folding butter into 1⁄2-inch pieces, sprinkle with the 2 tablespoons flour, and pound between two pieces of parchment with a rolling pin or beat in mixer with flour until smooth. Place in lightly oiled bowl covered with plastic wrap and chill overnight. Gently knead for 1 to 2 minutes until smooth. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. 3 sticks cold (11⁄2 cups) unsalted butter, the best you can findĬhocolate batons or bittersweet chocolate pieces for pain au chocolat
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