Take 160g of butter for the lamination out of the fridge and leave it to soften slightly.so it's easier to roll. Place it into a sheet of baking parchment and place another sheet of paper on top. Roll the butter out into a 15x15 cm (6ix6in). Place it in the refrigerator to firm up for 10 minutes.
After the dough has done its first prove, place in onto a floured surface and roll it out into a square measuring 25x25cm (10x10in).
Take the butter out of the fridge, it should be of similar consistency to the dough. If it's too soft, place it back in the fridge, if it's too hard, leave it out at room temperature to soften slightly.
Take the butter out of the fridge, unwrap it and place in the middle of the dough square.
Stretching one side at a time, fold the edges into the middle creating a square envelope (see photos above). Once stretch and fold all four sides into the middle, inch the edges together. You should now have a 15x15cm butter parcel.
Fold the parcel over (you may need to dust the surface with flour again). Roll the parcel again into a rectangle measuring approx 30x45cm (12x18in). Roll firmly but make sure not to tear the dough and not to expose any butter.
Fold the dough like a pamphlet, taking one end and folding it into the centre and then folding the other end over. the first (photos in the text above)
Wrap the dough in baing parchment and and pop in the fridge for 30 minutes.
Take the dough out of the fridge and roll it out into a rectangle measuring approx 30x45cm (12x18in) again. Place it in the fridge for 30 minutes.
Repeat the process once again. Then wrap the dough well and pop in the fridge for at least 8 hours, or overnight.