1) Make the détrempe (base dough)

• Mix flour and salt.
• Add the cold water, then the softened butter.
• Knead just until smooth and combined (don’t overwork).
• Shape into a rectangle, wrap tightly, and chill 30 minutes.

2) Prepare the butter block

• Place the cold butter in a zip-top bag (or between two sheets of baking paper).
• Roll/flatten into a neat square.
• Chill until firm but workable.

3) Bring dough and butter to a similar texture

• Take both out for a few minutes.
• You want butter that bends slightly, not rock hard, not soft.

4) Enclose the butter

• Lightly flour the work surface.
• Roll the dough into a cross shape: keep the center slightly thicker and roll out four “arms”.
• Place the butter square in the center.
• Fold the four sides over to fully seal the butter inside.

5) Turns 1 and 2 (letter folds)

• Tap the dough gently with the rolling pin to spread butter evenly (don’t push it out).
• Roll into a long rectangle.
• Fold like a letter: bottom third up, top third down.
• Turn the dough 90° so the fold is on the right.
• Roll again into a long rectangle and repeat the fold. You’ve done 2 turns.

6) Chill

• Wrap and chill 1 hour.

7) Turns 3 and 4

• Place the dough with the fold on the right.
• Roll into a rectangle, fold in thirds.
• Repeat once more. You’ve done 4 turns.

8) Chill again

• Wrap and chill 1 hour.

9) Turns 5 and 6

• Same method: fold on the right, roll, fold.
• Repeat once more. You’ve completed 6 turns.