Place the dough on a generously flour-dusted work surface. Roll the
dough out to a long wide rectangle – around 45 cm × 25 cm (17½ in
× 10 in). If any large cracks start forming at the edges, smoosh them
back together to keep the sides as smooth and neat as possible.

The rectangle will neaten after each roll, and the final block will have
tidy sides. Fold into thirds like a letter (A–D, page 86), re-wrap and
chill for 30–60 minutes.

After the rest, bring the dough out again to a lightly floured work
surface and position the dough with the open end facing you. Re-roll
the dough to a rectangle 45 cm × 25 cm (17½ in × 10 in) again. The
butter will be lovely and lumpy and may poke through the surface
throughout. Fold into thirds like a letter and chill, lightly wrapped, for
30–60 minutes.

Repeat the roll a third (final) time exactly as above. Wrap fully but
not restrictively tight and chill overnight, for a long prove (cold
ferment). The dough won’t proof dramatically, but you will feel
a subtle pillowy puff.

It will be ready to use between 24–48 hours. Freeze after that.