Puff Pastry

In the bowl of a stand mixer fitted with the paddle attachment, combine the two types of flour, the salt and the butter for the dough.

Mix on low speed until the butter is incorporated into the dry ingredients. Gradually add the water until a shaggy dough forms, about two to three minutes. Editor's Tip: The dough should hold together when pressed.

Turn out the dough onto a piece of plastic wrap and shape it into a 1-inch-thick rectangle with your hands. Wrap the dough tightly in the plastic and chill it in the refrigerator for one hour.

On a clean surface, make a small mound with the butter cubes. Sprinkle with the bread flour. Next, using a heavy rolling pin, beat the butter and flour together. Use a bench scraper to lift the butter off the surface and work the mixture together. Repeat this process until the flour is fully incorporated into the butter and the mixture is soft and pliable. Editor's Tip: You'll know the butter block mixture is ready when it does not break or tear when you fold it.

Cut out a piece of parchment paper that measures 16x12 inches. Transfer the butter block mixture to the parchment and shape it into a neat 9x6-inch rectangle with sharp edges. The rectangle should be about an inch thick. Fold over the excess parchment, and then wrap the butter block in plastic. Place in the fridge to chill for at least 20 minutes.

Meanwhile, remove the dough from the fridge. On a lightly floured surface, roll the dough out into a 12x10-inch rectangle. Editor's Tip: Now is not the time to eyeball it. Bust out a kitchen ruler and take your time to carefully measure and shape your dough with a bench scraper. This attention to detail and shaping will make the lamination process much easier.

Remove the butter block from the fridge and peel away the plastic and parchment. Place the butter block on half the dough, leaving a 1/2-inch margin around the edges.

Fold the top half of the dough over the butter block and pinch the edges closed with your fingers to seal. Then, pat the edges back into a neat rectangle. Wrap the pastry dough tightly in plastic wrap and chill for 30 minutes.

Remove and unwrap the dough. Roll it out onto a lightly floured surface into an 18x12-inch rectangle that's about a 1/2-inch thick.

Taking one of the shorter sides of the dough, fold it in toward the center, about 1/3 of the way across the dough. Repeat with the other side, overlapping the folds so you have three layers of dough. It should look like a brochure.

Use your finger to make an indentation in one end of the dough (this is simply a reminder that the first fold has been completed). Wrap the dough back in the plastic and return to the fridge to chill for 30 minutes. Editor's Tip: If at any stage of the rolling or folding process you find your dough to be too warm or sticky, return it to the fridge to firm up a bit. Conversely, if you accidentally let it chill too long, let the dough sit at room temperature to soften for a few minutes until it's easier to work with.

Remove the dough from the fridge and repeat the process outlined in Steps 10, 11 and 12. Chill for another 30 minutes. Editor's Tip: As you complete your folds, you should notice the puff pastry dough becoming smoother and more elastic. This is due to the gluten strands becoming stronger as they are developed through the rolling and folding of the dough.

Complete your third (and final) fold. Remove the dough from the fridge and repeat (again) the process outlined in steps 10, 11 and 12. Chill for another 30 minutes.

After completing your final fold, the lamination process is complete, and the dough is ready to be used as desired. Editor's Tip: This recipe makes the equivalent of two boxes of Pepperidge Farm frozen puff pastry, or four 9-inch square sheets. Once the dough is complete, we often divide it into four equal pieces and then chill or freeze it for future use.