Recipe courtesy pastry chef and Aalimah Zakiyya Tagari
455g cake flour
455g butter 3cm cubes, chilled
225g cold water
Combine the flour and salt in the mixer. Add the butter and toss with your fingertips until the butter is coated with flour. Add the water. Mix on lower speed with the dough hook attachment until the dough forms a shaggy mass. Place the dough on a lightly floured work surface and roll out into a rectangle 1cm thick and approximatey 30/75cm. Administer a three-fold. roll out the dough to the same dimensions as before and administer a four-fold. Repeat this process 2 more times for a total of three four-fold, refridgerating and turning the dough 90degress each time before rolling. after completing the final fold, wrap the dough in plastic and allow it to be firm under refridgeration for at least 30 minutes before using.