In a large bowl mix all the dough ingredients together to form a sticky dough.
Tip it on the bench and knead it for 5-8 minutes, pushing it forward and pulling it back, working the glutens in the dough until it begins too smoothen.
Shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a plate and leave this to sit at room temperature for 3 hours.
Now take the remaining 250g butter and slice it into rough 2cm slices. Alternatively, you can first mix the butter with 1 1/2 tbsp of flour, to create a soft butter mixture that can be easier to roll.Lay these out on a sheet of baking paper to form a rectangle. Place another sheet of paper on top.
Now, roll this butter out into an even rectangle measuring about 20cm by 30cm. Once rolled, place it in the refrigerator to firm up a little bit, only place it in for a short time. Later, this butter needs to be the same consistency as the dough, so you don’t want it rock hard.
After the dough has finished its 3 hour ferment, roll it out on a lightly floured bench into a rectangle that measures about 45 by 65cm, just over double what the butter rectangle is.
Then the butter can be placed on one half of the dough, and the remaining dough half can be folded over. Once folded over, turn it 45 degrees and roll it out again into a long rectangle. I aim for around 45 by 65 cm again.Roll firmly but take care not to tear the dough, and try keep it in a rectangle as much as possible.
Once it has been rolled out, it’s time to fold the dough like a pamphlet. Take one end and fold it into the middle, then take the other end and fold it over the first end.
Wrap the dough up well in the baking paper used for the butter and place it in the fridge for 30 minutes. This was the first turn.
Repeat this process two more times, so that’s three turns in total.
After the third turn, the dough needs be kept in the fridge for at least 8 hours, or overnight.