Fit a stand mixer using the dough hook attachment and blend all the ingredients together on low speed after which, once blended, boost the speed one level and blend for 4 minutes. Shape the dough into an 8-inch square, wrap and chill not less than half an hour, as much as 2 hrs.
For that beurrage, beat the butter using the flour within the stand mixer using the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter in to the pan, distributing to level (as it will likely be soft). Chill this until it's the same consistency because the dtrempe – this might take 30 to 1 hour 30 minutes. When the beurrage sets firmly or you're making rid of it ahead, allow it to soften to simply cooler than 70 degrees.
For that lamination stage, take away the beurrage in the pan onto a properly-floured work surface. Dust huge moving pin with flour and roll the beurrage right into a rectangle about 16-x-9–inches. Lift the beurrage from time to time to make sure it isn’t sticking with the job surface (following the first roll, it doesn't stick whatsoever). Put the dtrempe within the center from the beurrage and fold the beurrage to completely envelope the dtrempe. Roll the dough to a rectangle 20-x-10-inches, flouring the dough and work surface when needed. Fold into thirds, but make sure to pull out any excess flour having a pastry brush before folding. Rotate the dough 90 levels and repeat moving the dough to some 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it having a #1 (for first fold) and chill for at least 2 hrs up to and including day.
For that second fold, roll the dough again right into a 20-x-10-inch rectangle, brush-off excess flour and fold into thirds. Rotate the dough 90 levels, repeat the moving and folding after which wrap and label the dough having a #2 and chill for at least 2 hrs and as much as each day.
For that final fold, roll and fold the dough the dough into thirds for that final time (only once this time around). The dough has become complete, but should be wrapped and chilled for at least 2 hrs before using.
The puff pastry dough will keep refrigerated for approximately 4 days, or could be portioned and frozen for approximately 3 several weeks. Thaw within the fridge before using.