Sieve the flour and salt together in a large bowl and then rub in 60g of the butter until you get a sandy texture! Then, make a well in the centre and add the water and lemon juice to the well! Mix it in to the flour and then knead well until a smooth dough in the shape of a ball is achieved!
Allow the dough to relax in a cool place for 30 minutes! Then, cut a cross halfway through the dough (horizontally and vertically!) and pull out the corners of the cross from the dough to make a star shape!
Roll out the points of the star, making sure to leave the centre square thick!
Then make sure the remaining 500g butter is both the same temperature, consistency, and texture as the dough as otherwise the lamination will fail! This can be achieved by lightly kneading the dough beforehand! It's very important to get this stage right! If the fat is too soft, it will ooze out, and if it is too hard it will break out through the paste while being rolled!
Place the butter in the centre square, which should be about 4 times thicker than the flaps! Fold the flaps over the butter and then roll it out to 30x15cm! Cover it with a cloth or plastic sheet and rest it for 5-10 minutes in a cool place!
Then, roll it out to 60x20cm and fold both of the ends to the centre, and then fold the whole thing in half, which should now make a square! This is your first double turn!
Allow the paste to rest in a cool place for another 20 minutes! Then after this, you give the paste a half-turn! You do this by rolling the paste out, then folding the rightmost third of the pastry over the centre third, and then the left-most third over the centre third, or vice-versa! You then rotate the pastry 90 degrees and roll it out again, usually doing this a total of 5 times altogether!
Then you give the paste another 3 double turns, giving the paste 20 minutes to rest between each turn! after this, it should be done! Just make sure you rest it before it's use! And make sure you enjoy!
