Rough Puff Pastry
3 cups bread flour
1 1/2 cups cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
2 teaspoons kosher salt
plus all-purpose or bread flour for rolling
Beat the flour and butter pieces on low speed until there are large chunks of butter throughout. Stir together the water and salt. With the mixer on low, pour over the flour/butter mixture and beat until the dough just comes together.
Dump the dough onto a floured surface and knead until it comes together. Pat the dough into a block. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove from the refrigerator to a lightly floured surface. Use a floured rolling pin to roll to a rectangle, about 12x10". Starting with one short side, fold 1/3 of the dough toward the middle. Fold in the other 1/3. Flip the dough over, seam-side down, and repeat the rolling and letter-folding 3 more times. Wrap in plastic wrap and refrigerate at least 30 minutes before using.
Roll and cut as needed for the recipe.
*adapted from King Arthur Flour Blitz Puff Pastry, The Baker's Companion
To see more photos and details, visit the full blog post: http://www.bakeat350.net/2019/01/how-to-make-rough-puff-pastry-how-to-use.html
