Laminating: the three folds

Lock-in

Roll the dough so the butter block fits inside, fold the dough over it and pinch the seams to seal. The butter should reach the edges without poking out.

The folds

• Roll into a long rectangle about three times as long as it is wide
• Fold it in thirds like a letter (a single or 3-fold); some recipes use one book fold and one letter fold instead
• Turn the dough 90 degrees and repeat for the next fold
• Wrap and chill 20–30 minutes between folds so the butter stays firm

Troubleshooting

• Butter cracking or breaking: let the dough sit a few minutes to soften slightly
• Butter oozing or sticking: it's too warm; chill longer
• Brush off excess flour before each fold so the layers bond