dough – must be made the day prior and refrigerated overnight

• Combine flour, salt and cold water in a bowl.  Mix with a wooden spoon until the dough just comes together and pulls away from the sides of the bowl.  The dough should be sticky; adjust with more flour or more water to achieve a sticky dough.
• Transfer dough onto a well-floured surface.  Dust a little more flour over the top.  Knead for a minute or two to form around. 
• Cover with a bowl and let it rest for between 15 and 20 minutes.   This is very important as it allows the gluten to relax.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary, the dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving ½ inch border.  Flip the unbuttered side over the middle square and fold the opposite end over like a letter.  Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter, dust with flour.  Flip and sprinkle more flour on top.  Roll dough into 1/8 inch thick rectangle, carefully stretching edges where needed.  Spread another 1/3 of the butter over 2/3 of the dough.  Fold into thirds. Transfer onto a baking sheet and freeze until butter is slightly chilled about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick.  Spread remaining butter over dough, leaving 1 ½ -inch border at the top edge.  Wet one of your fingers with water and moisten the unbuttered edge.  Roll dough into a log starting from the bottom edge.  Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate for at least 2 hours, preferably overnight .