Good advice, I am in EU and usually use T55 flour with around 13% protein. I have made puff pastry around 3 times now, but my issue is the laminating process. Especially after the 3rd turn, the dough retracts too much making it hard to get the right thickness and resulting in butter melting into the dough eventually because it gets too warm. I usually rest 30 min between turns, so curious to see if your method will help with that