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Sift the flour
Use salted or unsalted butter according to uses and preferences
Don't skip the resting times
Proceed with the laminating
Roll out the dough into a large rectangle and arrange the butter in the center
Fold the top half and bottom half of the dough to cover the butter disc
Roll the dough back out
Turn the dough 90 degrees
Fold the dough into thirds
Roll the dough out into a rectangle, then turn and roll out the dough
Repeat two more times
When the butter starts warming up, wrap the dough in cling film and refrigerate for at least half an hour
Repeat the folding and rolling out twice more
Rewrap the dough and return it to the fridge for another 30 minutes
Roll out, fold, and turn the dough another two more times, then wrap the dough and pop it back in the fridge
Bake it at about 400F for 20 minutes