Dice the butter into 1” (2.5cm) cubes and place them in the freezer for 10 minutes.

In a large bowl, combine the bread flour, all-purpose flour, salt, and sugar.

Toss the butter cubes into the flour mixture and briefly press them together with your hands. Don’t break down the butter into smaller pieces.

Add ¼ cup of water and mix until absorbed. Repeat the process until the dough has formed and there are no dry flour patches are visible. Do not knead the dough. Just press and squeeze it with your hands until it comes together. You may need slightly more or less water to hydrate the flour, so add water gradually until the dough comes together.

Place the dough on a plastic wrap and shape it into a rectangle. Wrap it and place it in the refrigerator for 30 minutes.

Place the dough on a floured surface (add more flour as needed during the rolling process) and gently flatten it with the rolling pin, elongating the dough. Roll it to make it even and adjust the ends or trim the sides slightly so the dough slab has a rectangular shape. The slab should be around ¼” (½ cm) thick.

Brush off the visible white flour (do this every time before folding the dough).

Perform a four-fold turn, aka a book fold: fold the bottom and top ends towards the center of the dough, leaving a small gap in between them. Then, fold the slab in half. It should look like a closed book. Wrap it in plastic wrap and freeze for 15 minutes.

Place the dough on a floured surface so the book opening is on the left side. Roll the dough into a rectangular slab and do a four-fold turn again. Wrap the dough in plastic wrap and freeze for 15 minutes again.

Repeat the rolling and folding instructions one last time.

Now, your dough is ready to be rolled out, cut, shaped, and baked. The baking instructions will vary depending on the size and type of pastry you want to make, but in general, this dough is baked at 375F - 390F (190C - 200C). You can also refrigerate it or freeze it for later.