- Preparation and cooking time
- Plus chilling
- More effort
- Makes 700g
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g butter, at room temperature, but not soft
- about cold water
- STEP 1
- STEP 2
Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- STEP 3
Cover with cling film and leave to rest for 20 mins in the fridge.
- STEP 4
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- STEP 5
Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- STEP 6
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- STEP 7
Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.