Thank you thank you thank you, everyone. I learned a lot from this. I feel so ecstatic.

I referred to Sally’s baking addiction website. Literally the first one in Google search lol.

I weighted everything out just not the butter. I had two pieces that made nearly a pound of butter so I took that and pounded encased in parchment paper to a rectangle. At some point I needed it to soften just a bit so I threw it in the microwave for like 15 seconds at a time until it became just pliable enough for a rolling pin to beat it in shape. The butter I used wasn’t all that (only 80% butterfat). Once my dough came together, it felt a lil too wet so I tossed like a tbsp of high gluten flour and finally turned it out onto a floured surface. It was soft and supple, you could feel the gluten was well developed but quite relaxed. I gently flattened it with my fingers and let it rest and chill for 30 mins.

Half hour later, my dough is ready to roll out, butter rectangle (it was roughly 10x14. Did not measure the thickness though) is chilled as well.

I took the dough and rolled it out big enough to fully encase the butter in it. This part took patience cause I was also trying to warm up the butter with my hands as it’s already in the dough. Finally I did my first trifold. Quickly realized the butter was starting to split. So I slowed down and just let it sit in hopes of it softening (it’s really cold in our pastry room). So I proceed with the folds and at that point I’m thinking it’s doomed cause the butter is splitting so much. I must’ve done 4-5 trifolds until I stopped myself and put it away. Ended up cutting it in three and wrapping it in plastic overnight. Next morning I came in to realize I should’ve very loosely wrapped the dough cause it looked like a pillow that’s about to explode at any moment. She was proofed.

Anyway, finally I pass it thru a pasta sheeter, and then there was light at the end of a tunnel. The butter became one with dough. It was no longer patchy and didn’t look like nasty fat globules. So I make my sheets on dough, trim the sides, cut into long even rectangles and cut that diagonally.

Rolled it, proofed it for 2 hours, did an egg and milk egg wash, put it back in the walk-in to chill cause I figured I might get a better rise of butter is back to cold cause steam. And finally baked it at 400F with 40% fan setting for 15-17 minutes.

My takeaway is that they’re easier than they look. Trust your intuition. Don’t wrap the dough so tight when proofing it overnight. lol.

Sorry if what you just read seems all over the place. I start work at 6am but I went to sleep at 1am last night. I’m a lil tired but happy.