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Servings Per Recipe: 1
Amount Per Serving
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Combine the flour and salt and stir in the water. Don't overwork the dough - it should look ragged.
Gently toss the butter with the dough. If the butter starts to soften, refrigerate the mixture for 15 minutes. Pull the dough together into a mound.
Flour the work surface, place the dough on top, and press on the dough or hammer it with the rolling pin to flatten it.
Keep hammering, pressing, rolling, and shaping the dough into a rectangle. Refrigerate as needed if it starts to soften.
Fold the 2 ends of the rectangle toward the middle so they meet in the center.
Fold the 2 ends together to form a small packet. This is the first double turn.
With the large single fold, like the spine of a book, on your left, roll the dough into a rectangle.
Fold in a packet the same way as before. This is the second double turn.
Mark the dough with 2 fingers to show it has had 2 double turns. Repeat the rolling and folding one more time for flaky pastry and two more times for pastry for which height of rise is important.
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