Puff Rough

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Puff Rough
  1. Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour. Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.

  2. Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes.

  3. Transfer dough to a floured work surface and roll into a 1/2-inch-thick rectangle that is about 10 1/2 x 6 inches. Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.

  4. After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.

Cook’s Note:

If cutting the rough puff into other shapes, be sure to chill before cutting. It will retain its shape better when cutting.

You can freeze the dough in a resealable bag for up to 3 months.

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