Ensure the dough temperature is at 0 °C. Roll out the butter sheet to 30 cm × 30 cm and the dough to 30 cm × 60 cm. Perform a traditional lock-in with 1 single fold (roll out to No. 8), followed by another 1 single fold (roll out to No. 5). Roll the width of the dough to 48 cm, then rest it in the freezer for 30 minutes. Roll the length to No. 10. Rest in the freezer for 30 minutes.
Slice 1 cm off one side of the dough, place it on the surface, and roll the width to 28 cm. Rest in the freezer for another 30 minutes, then roll the length to 60 cm. Rest in the freezer for 30 minutes, then roll the dough down to 4 mm. Rest in the freezer for 30 minutes again, then roll down to 3.5 mm. Rest the dough in the freezer for 15 minutes before dividing.
