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1
Mix the flour and fleur de sel in a food processor.
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2
Blend in the chilled butter.
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3
With the machine running, gradually add 1 cup of water through the feed tube, blending just until a soft dough forms and adding the remaining 1/4 cup of water if needed.
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4
Transfer the dough to a lightly floured work surface; knead until smooth.
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5
Roll out the dough into a 15 x 12-inch rectangle.
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6
Brush away any excess flour.
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7
Spread the room-temperature butter over two thirds of the dough.
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8
Fold the unbuttered third over the center third, then fold the remaining buttered third over the folded two thirds as is done for a letter.
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9
Refrigerate 45 minutes.
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10
Return the dough to the lightly floured work surface and turn the dough so that the long edges of the dough are parallel to the edge of the work surface.
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11
Roll out the dough into a 15 x 12-inch rectangle.
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12
Brush away any excess flour.
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13
Fold the narrow ends of the dough in to meet at the center, again brushing away any excess flour.
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14
Fold the dough in half again as is done when closing a book.
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15
Cover the dough and refrigerate 30 minutes.
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16
Repeat, turning, rolling and folding the dough 3 more times, refrigerating the dough 30 minutes in between each turn.
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17
Cut the dough crosswise into 4 equal pieces (each weighing about 10 ounces).
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18
Wrap each piece separately in plastic wrap.
