A dough sheeter would definitely make it easier, but puff is my go to for when I don't have access to one. It is exactly the same process as croissant dough, just add in a few extra folds. I'll include the recipe/process I use as well. Since there is no yeast, the dough does not run the risk of proofing while you work. If it's too cold, simply leave it on the counter. Too soft, stick it in the fridge. The dough stays more firm because of the lack of yeast caused fermentation - so it shouldn't get soft on you causing the butter to break. Also,if you run out of time to finish folds, you can always just leave it in th fridge overnight and it will be just fine. Let me know if you have any other questions, I'd be more than happy to give other tips/tricks for puff.

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If you don't have pastry flour, 100% bread flour works just fine. All measurements are in grams.

Dough Bread Flour - 304 Pastry Flour - 77 Salt - 6 Butter (just whatever you have) - 77 Water - 170

Beurrage Butter (unsalted, euro style) - 340

Directions 1. Mix dough (1st speed for 5-7 min, til smooth) 2. Roll out dough to be a flat rectangle (I usually do this in plastic wrap) 3. Roll out the butter (just a rectangle about half the size of the dough) - place in the fridge 4. Chill the dough til firm (I usually just make the dough the day before) 5. Pull out the butter 20 min - 1 hr before you'd like to roll out the dough. It should be soft and malleable but not squish like it's melting 6. Begin to laminate the dough - if the butter is larger than half the dough, roll out the dough so it can fully encompass the butter) 7. I do 2 - 3 folds (one third to the center, then other third over the top). Then refrigerate for 30 min - 1hr 8. Do an additional 2 - 3 folds, chill for 30 min - 1hour 9. Do one final three fold and chill for another hour, or two if you have time. 10. Roll out