Puff Pastry

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine flours, salt and butter. Mix on low speed until butter is incorporated into the dry ingredients. Gradually add water until a shaggy dough forms, about 2-3 minutes.
2. Turn the dough onto a piece of plastic wrap and shape into a 1-inch-thick rectangle. Wrap tightly with the plastic wrap; chill 1 hour.
3. To make the butter block, on a clean surface, make a small pile of butter cubes; sprinkle with bread flour. Use a heavy rolling pin to beat the butter and flour together. Use a bench scraper to lift the butter off the surface, working the mixture together. Repeat until flour is fully incorporated into the butter and mixture is soft and pliable.
4. Cut out a piece of parchment paper that measures 16x12-in. Transfer butter block mixture to the parchment paper; shape into a neat 9x6-in. rectangle with sharp edges, about 1-in. thick. Fold over the excess parchment, then wrap the butter block in plastic. Place in the refrigerator to chill at least 20 minutes.
5. Meanwhile, remove dough from refrigerator. Roll the dough out to a rectangle that measures 12x10-in. Remove butter block from the refrigerator; peel away plastic and parchment paper. Place butter block on one half of the dough, leaving a half-inch margin around the edges.
6. Fold the top half of the dough over the butter block; pinch the edges closed with your fingers to seal. Pat the edges back into a neat rectangle. Wrap the pastry dough tightly in plastic wrap; chill for 30 minutes.
7. Remove and unwrap dough. Roll it out on a lightly floured surface to a rectangle that is 18x12-in. and 1/2-in. thick. Taking one of the shorter sides of the dough, fold it in toward the center about 1/3 of the way across the dough. Repeat with the other side, overlapping the folds so you have 3 layers of dough (like a brochure). Use your finger to make an indentation in one end of the dough to remind you that the first fold has been completed. Wrap the dough back in the plastic; return to the refrigerator to chill 30 minutes.
8. Remove the dough from the refrigerator; repeat the folding process. Chill another 30 minutes. Complete your third (and final) fold. Remove the dough from the refrigerator and complete the process again. Chill another 30 minutes.
9. Use homemade puff pastry within 2-3 days if stored in the refrigerator. If wrapped tightly in plastic, puff pastry can be kept in the freezer up to 1 month. Defrost overnight in the refrigerator before using in a recipe.