Add <quantity>340<unit>g</unit></quantity> of all-purpose flour and <quantity>5<unit>g</unit></quantity> of salt to a container. Mix to combine

Cut <quantity>285<unit>g</unit></quantity> of unsalted butter into medium cubes

Toss the butter in the all-purpose flour until well coated

Place in the freezer for 30m to freeze it

Add <quantity>1<unit>cup</unit></quantity> of ice cubes and <quantity>230<unit>ml</unit></quantity> of water to a container with a spout. Stir to chill completely

Place half of the butter mixture in a food processor and pulse 5-10 times until the butter ranges from pea-sized to marble-sized. Do not over process. Remove and repeat with the other half

Transfer to a large mixing bowl

Gradually add <quantity>150<unit>ml</unit></quantity> of water, straining the ice. Quickly toss the dough in between each addition, until it's mixed but crumbles easily

Place <quantity>¼</quantity> of the crumbled dough over a large sheet of cling film

Wrap the dough with the cling film, pressing down to remove the air. Repeat three times with the remaining dough

Roll the dough, flattening it into a <quantity>½<unit>in</unit></quantity> thick square. If there is air built up, poke a small hole to release it

Place the dough in the refrigerator, unstacked, for 30m to firm

Unwrap the dough and stack them on a floured work-surface. Dust the top with more all-purpose flour

Press lightly with your hands, then roll out with a rolling pin, occasionally turning the dough

Flip the dough and roll it into a <quantity>1<unit>inch</unit></quantity> thick square, occasionally turning it

Fold the dough in each direction to mark it, then cut it along the lines

Stack the quarters and wrap them in cling film

Roll out the wrapped dough into a <quantity>1<unit>in</unit></quantity> thick square. Poke a small hole to release any air

Place the dough in the refrigerator for 30m to firm

Place the dough on floured surface

Roll out the dough into a <quantity>¼<unit>inch</unit></quantity> thick rectangle

Fold the dough into thirds

Double wrap the dough in cling film

Place the dough in the refrigerator for 30m to firm

Place the dough on a floured surface. Dust the top with more all-purpose flour

Roll out the dough into a <quantity>¼<unit>inch</unit></quantity> thick rectangle

Fold the dough into thirds

Double wrap the dough in cling film and place it in the refrigerator for at least 2h to rest and chill. Ideally, it should be refrigerated overnight

Place the dough on a floured surface and roll it out into a <quantity>⅛<unit>inch</unit></quantity> thick rectangle. Fold it into thirds

Roll out the dough into a <quantity>⅛<unit>inch</unit></quantity> thick rectangle

Trim the edges to get a straight rectangle

Cut the dough in the desired size or shape. Place it on a baking tray lined with parchment paper and refrigerate for at least 30m until cold and firm

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Brush the dough with egg yolk

Score the dough with the tip of a knife

Bake for 15m until puffed and golden brown. The rough puff pastry is ready

Use it in any recipe calling for puff pastry. Enjoy!