Mix all but the butter together in a large bowl using enough water to bring the dough together to a soft texture, not sticky.

Knead for 10 mins by hand or 5 mins on a stand mixer.

Cover and rest in a warm place until dough doubles in size.

Now, either bash out the butter with a rolling pin or cut thick slices with a knife and lay close together on a piece of baking parchment with a rectangle 20x40cm large drawn on it (I draw it with a marker pen then flip it over so the pen doesn’t touch the butter).

Smooth out the butter to fill the rectangle, aiming to have it about 1cm thick all over – cover with a second piece of parchment and chill on a baking tin in the fridge (or empty shelf if you can).

Now knock back the dough and tip onto a well floured surface and pat out to a rectangle 20x60cm long (have the long edge next to you on the worktop).

Peel off the top piece of parchment then pop your butter on top of the dough towards one end leaving 20cm of pastry at one end not covered with butter – remove the second sheet of parchment.

Fold this naked pastry over the butter then fold the remaining edge with exposed butter over the top of this – do refer to the photos on my blog post for help with this! You want a “folded letter” of pastry and butter, leaving no exposed butter when you’re finished.

Turn your dough by 90 degrees so the narrow end is next to you and roll it out, taking care not to squirt the butter out by forceful rolling until 1cm thick.

Fold again like a “folded letter” and pop in the bowl and covered again before popping in the fridge for another hour.

Repeat this process (two lots of rolling and folding each hour) every hour another four times and when finished, return covered to the fridge to rest over night – it will puff up a reasonable amount during this rest period so do use a large bowl.