Classic four-turn puff pastry

Directions

1. Mix the salt with the majority of the flour. ≈ 4 min
2. Add the cold water to the flour and salt, then work the mixture until a dough forms. ≈ 3 min
3. Knead for approximately 80 times to achieve a soft dough that develops gluten. ≈ 10 min
4. Flatten the dough to help it cool down faster, then place it in the refrigerator. ⏱ ≈ 2 hr
5. Combine the softened butter with the small amount of flour until you have a smooth, spreadable dough. ≈ 4 min
6. Cut the cold, wet material into a rectangle approximately 0.5 to 1 cm thick. ≈ 4 min
7. Leaving a 2 cm margin on the edges, spread the butter evenly over two-thirds of the dough. ≈ 4 min
8. Fold the dough in thirds, like a letter, starting with the side without butter. ≈ 3 min
9. Place the dough in the refrigerator for 20 to 30 minutes to allow it to rest and become easier to work with. ⏱ 30 min
10. Fold the dough again into a large rectangle, the same size as the first. ≈ 4 min
11. Fold the two small sides inwards to meet in the middle, then fold in half: this creates four layers, which is known as a “double fold”. ≈ 3 min
12. Refrigerate, then repeat the folding and pressing process twice. The puff pastry is now ready to be used. ⏱ ≈ 2 hr