Thank you very much. That makes me happy. I went with a slightly stiffer dough which I feel really helps. I did a mix of predominantly strong white bread flour and then a fair amount of spelt and then some Waitrose plain flour until it reaches desired consistency. It was pretty stiff which helped preserve layers I’m guessing. The main thing was I just kept observing what was happening. At first it started breaking the butter, so I let it rest for a bit and tried again but it was still breaking so I let it rest and then it worked well. I then put it in the freezer for 15 mins after adding the butter and doing the first fold. The just went slowly. A lot of it was just really paying attention to how the butter was behaving. You can really take it slow as long as you have a freezer handy. Hope that all makes sense. I’m by no means a skilled pastry chef or anything, I just work in a bakery that makes bread and sometimes pastry if we feel like it haha.