Recipe

Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print

8 oz bread flour

8 oz pastry flour

1 lb butter, slightly softened

.25 oz  salt

8 oz water, cold

Cut butter into flour with hands, leaving large clumps

sprinkle water into flour

stir w/ bench scraper until incorporated

Chill for 15 min wraped in plastic

Make 4 book folds, chilling in between each fold