Gently press the dough with a rolling pin along its length to seal the dough together, then wrap in cling film and refrigerate for 30 minutes. Take the new top edge and fold it over, folding the dough in half like a book. Then take the short edge nearest to you and fold it up, meeting the other end of the dough in the middle. To do this, take the short edge furthest away from you and fold it back over the dough to the middle point. Brush off any excess flour and perform the first of two folds, known as a double or book fold. Roll the dough away from you into a 20cm x 60cm rectangle, trying to keep the shape as neat and accurate as possible. This ‘ridging’ helps to flatten the dough slightly and keep it straight when you start rolling. Lightly flour the dough, then use a rolling pin to gently press the dough several times along its length.Turn the dough 90 degrees so the seam is now perpendicular. Fold the top and bottom of the dough up and over the butter, pinching the seam closed so the butter is fully encased. Ensure the dough is still a 20cm x 40cm rectangle, then unwrap the butter square and set it in the centre. When the butter is nice and pliable, remove the dough from the fridge and set it on a lightly floured worksurface with a shorter side facing you. Brush off any excess flour and transfer the dough to a tray lined with baking paper, cover with cling film, then refrigerate while the butter comes up to temperature (see Know How). On a lightly floured worksurface, roll out the dough into a 20cm x 40cm rectangle, trying to keep the shape as sharp and straight as possible. Remove the butter and dough from the fridge and set the butter aside while you work on the dough.Put the butter square in the fridge overnight. Using a rolling pin, repeatedly bash the butter to soften it and make it more pliable, then roll out the butter to form a neat square, conforming to the shape of the template again – try to make it as neat and even as possible. Fold the excess paper over the butter, following the shape of the template so the butter is fully encased in paper. Take a large sheet of baking paper, draw a 20cm x 20cm square on one side, then turn the paper over and lay out the butter in a relatively even layer, using the drawing as a template. ![]()
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