DOUGH:
1. Combine the flours, salt and cold butter in a Hobart bowl. Mix with the paddle attachment until the mixture looks like sand.
2. Replace the paddle with a dough hook.
3. Whisk together the water and eggs. Make a well, and add the liquid to the flour mixture.
4. Mix dough on 1st speed for 5 minutes or until the dough just comes together.
5. Remove from the bowl, carefully roll-out the dough into a rectangle the size of a full sheetpan.  Cover with plastic wrap and refrigerate for 30 minutes.

BUTTER BLOCK:
6. In the mean time, knead the remaining butter and bread/cake flour together on your work table. The butter should be lump free and the flour well incorporated.
7. Spread the butter evenly onto 2/3rds. of a parchment-lined full sheetpan.  Refrigerate.
8. When the butter has become the same consistency as the dough they can be placed together.  About 20 minutes.

ASSEMBLY:
9. Now remove the dough and butter from the refrigerator.  Place the dough on a surface that is well floured.  Place the butter over 2/3rds. of the dough, exposing about a 1/2" edge of dough all the way around.  Brush off any excess flour. see picture left
10. Fold the unbuttered dough end over 1/3rd. of the butter block.  Fold the remaining 1/3rd. dough & butter on top.  see picture left
Seal the edges well.  This completes the "lock-in". Turn the block 90 degrees, so the seam- side is facing away from you!
 

11. Using a rolling pin, roll out the dough to 3 times the width of a sheetpan and just as long. see picture left
 

12.Complete a "3"-FOLD. Place on a sheetpan. Cover and Refrigerate 30 minutes.
see picture left
 

13. Place the dough onto a floured work bench, making sure the seam-side is facing away from you!  Roll out the dough to 3 times the width of a sheetpan and just as long. Complete a "4"-FOLD (book fold).   Place on a sheetpan. Cover and Refrigerate 30 minutes.
see picture left

14. Place the dough onto a floured work bench, making sure the seam-side is facing away from you!  Roll out the dough to 3 times the width of a sheetpan and just as long.  Complete a "3"-FOLD. Place on a sheetpan. Cover and Refrigerate 30 minutes.
15. Place the dough onto a floured work bench, making sure the seam-side is facing away from you!  Roll out the dough to 3 times the width of a sheetpan and just as long. Complete a "4"-FOLD (book fold). Place on a sheetpan. Cover and Refrigerate 1 hour before using.

STORAGE
Puff Pastry Dough can be stored in the refrigerator for 3-4 days.  It is recommended though to freeze puff pastry and defrost in the refrigerator what you will need for the next days production.