Homemade Puff Pastry

Method

1. Dissolve salt in water. Add to type 00 flour in a stand mixer fitted with a dough hook. Mix until the flour absorbs the water and a smooth dough forms. Do not overwork. Wrap in plastic and let rest at room temperature.
2. For the butter block: mix butter (cubed) with a little type 00 flour in the stand mixer until the butter absorbs the flour and forms a malleable mass. Shape into a flat square. Wrap in plastic and let rest at room temperature (chill briefly if too soft).
3. Lightly flour the work surface. Roll out the butter block slightly. Roll out the dough into a square slightly larger than the butter square. Place the butter in the center of the dough. Fold the dough edges over the butter to encase it completely, pinching to seal. This is the 'incasso' (encasing).
4. Lightly flour the work surface. Gently roll out the dough into a rectangle, maintaining straight sides. Perform a three-fold (letter fold): fold one third over the center, then the other third on top. Mark the center of the dough with one finger impression to remember the number of folds. Wrap in plastic and refrigerate for 30 minutes.
5. Remove the dough. Place it with the open side facing you (like a book). Roll it out again into a rectangle. Perform a four-fold (book fold): fold both ends to meet slightly past the center, then fold the whole in half. Mark with two finger impressions. Wrap and refrigerate for 30 minutes.
6. Repeat the process: do another three-fold (third fold) and then another four-fold (fourth fold), refrigerating 30 minutes after each. After the last fold, mark with four finger impressions.
7. After the final fold, refrigerate the puff pastry for at least 1 hour before using. It can be frozen; thaw slowly in the refrigerator before use.