Add <quantity>250<unit>g</unit></quantity> all-purpose flour, a pinch of salt, and <quantity>200<unit>g</unit></quantity> butter in cubes to a bowl

Lightly crush the pieces of butter with the flour using your fingertips

Add <quantity>115<unit>ml</unit></quantity> of cold water and mix until the flour is fully hydrated, but not sticky

Place the mixture onto a work surface and knead until it is barely combined. Shape the dough into a rectangle

Wrap the dough in cling film. Refrigerate for 20-30m until the dough is firm and relaxed

Flour the surface and place the dough on it

Roll out the dough until its 3 times as long as it is wide

Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top. Wrap in plastic film

Refrigerate the dough for 20-30m until it is firm and relaxed

Flour the surface and roll out the dough until it is 3 times as long as it is wide. Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top

Refrigerate the dough for 20-30m until it is firm and relaxed

Flour the surface and roll out the dough until it is 3 times as long as it is wide. Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top

Refrigerate the dough for 20-30m until it is firm and relaxed. The rough puff pastry is ready