Day one PM I make make the dough, shape it into a rough rectangle, plastic wrap, and immediately put it in the fridge overnight. I give it 24 hours or so in there, and while it’s in there I make a butter block with cold but workable dough. Roughly 8x12. I let the butter block sit out at RT until I’m ready to roll. The temp of the ingredients is paramount in my opinion.

Pull dough and roll straight from freezer into a 10x20ish rectangle, butter goes on right half of block. Fold left side of exposed dough over so it covers half the butter block, the fold right side over that so the initial layer setup from bottom to top is D, B, D, B, D. Pinch edges to seal. Roll out to 12 x 24 (or basically as long and wide as I can make it), fold again starting with left side. Do one more roll to same size as above and fold, then wrap in plastic wrap and chill in fridge for 1 hour. Pull out and let sit for 45 min or so to let the butter come back to a workable temp. Do the 3rd roll out to 12ish X 20ish (this one I either do by hand or start with our tabletop laminator and finish by hand). Last (3rd) Fold and roll to 10x24. This last one is hard and takes me a bit. Using a yardstick on the top long edge, I make a notch every 4 inches (so 4, 8, 12, 16, 20, 24) On the bottom edge I make a notch in between the top notches (2, 6, 10, 14, 18, 22). Using a pizza cutter, connect the top and bottom notches so you’re going to have a finished block that looks like ///////\ Then roll them up starting with the widest edge.

No commercial yeast!