Difficulty: High Preparation: 80 min
00 flour 175 g Room temperature water 100 g Salt up to 5 g
For the Bread:
Butter 250 g
First start making the crayon. Dissolve the salt in the water in a small jug, mixing with a teaspoon, then pour the 00 flour into a bowl with a hook and add the water with the salt. Run machine and let it work for a few minutes. It won't take long, as you don't need a very elastic dough. When you have obtained a smooth mixture, helping yourself with your hands move it inside the bowl to clean it. The crayon should not stick to the hands. Transfer it to a small bowl and crush it with your hands. Cover with contact film and let it rest at room temperature. Switch now to the dough.
Pour the 00 flour into the same bowl of the mixer and the butter you have already cut into cubes. Operate the machine again with hook and wait a few minutes until the butter has completely absorbed the flour. Also in this case the mixture must not be worked too much, otherwise the butter will heat up, you will have to obtain a compact and lump-free dough. Transfer it to a lightly floured surface and helping yourself with your hands and very little flour, always very quickly give it a square shape and transfer it to a lightly floured baking dish. Cover with cling film and let stand at room temperature for 5 minutes.
If it is too soft, however, transfer it to the refrigerator for 10 minutes. Once the dough has rested, transfer it to a work surface and with a rolling pin and very little flour spread it slightly until you get a square, with a side of 20 cm 18. At this point keep it aside for a moment by transferring it to a slightly floured side of the top. With the help of a tarot, move the pastel on the already lightly floured work surface and always using a rolling pin roll it out until you get a larger square, with a side of 28 cm 21. Then place the dough on the rhombus pastel and encase it by closing the flaps of dough towards the center. Do not overlap the flaps of dough too much on each other so as to perfectly set the butter. At this point, without letting it rest, make the first fold. How to make folds To make the first fold, first you need to roll out the dough. Sprinkle the top with a little flour, put very little on it and using a rolling pin only spread it in the direction in front of you, so as to obtain a rectangle that extends only in length and not in width. Help yourself with your hands to make the corners straight. Then turn it 90 ° (the long part must be in front of you) and flatten it again slightly with a rolling pin. At this point, make the first fold. Bring one of the ends of the dough towards the center of the rectangle, pushing it slightly beyond. Then fold the opposite part over it like a book. Lifting the dough you will notice the folds. Keeping the part with the folds towards you, roll out the dough slightly with a rolling pin, without exaggerating. Then transfer it to a tray and with a finger press lightly on the pastry, this will serve to remind you which fold you have arrived at. Then wrap with the film until it is sealed. The film in fact allows to keep the humidity inside and not to dry the pasta.
Store in the refrigerator for 30 minutes. Then pick up the dough, place it on the surface so that the part without folds is towards you and roll it out again with a rolling pin always only in the direction of the creases (i.e. in the direction of the length of the dough, so as to always keep the rectangle shape) until a thickness of about half a cm 11. Then move on to the fold at. As done before, bring a piece of the dough towards the center, pushing it slightly beyond. Then fold up the other side too, this time not above but next to the other flap of pasta. Adjust the corners by pulling them gently with your hands, so that they match perfectly. Close the dough by raising the first half you folded, like a book, so that this time you have 4 folds. Apply light pressure by spreading it with a rolling pin on both sides. This time leave 2 fingerprints with your fingers to mark the two folds made, transferred back to the tray, cover with the same film used before and put in the fridge for 30 minutes. After 30 minutes, pick up the dough again and roll it out, remember to put the longer side without creases towards you, then stretch the length of the stick with the rolling pin always to a thickness of half a cm. At this point repeat a 3 fold again. Flatten slightly with a rolling pin and mark 3 marks on the sheet, a sign that you have reached the third fold. Wrap in plastic wrap and put in the fridge for another 30 minutes. Then take the dough again and roll it out again with a rolling pin half a cm thick, always with the longest part closed towards you and make the last fold, this time at 4. Flatten slightly with a rolling pin again for the length and make 4 signs with your fingers, a sign that you have completed all phases. Wrap again in the film and keep the dough in the fridge for at least 60 minutes before using it for the your preparations. Storage:
You can keep the puff pastry dough in the refrigerator for 4-5 days at most. Alternatively, you can freeze the dough and let it thaw in the refrigerator before use. Once cooked, however, it is advisable to keep it for a maximum of 2 days in an airtight container, as well as losing its fragrance.