Tempera

1. In a large bowl, combine flour and salt.
2. Pour in the melted butter and water.
3. Mix well with your hands or in a food processor.
4. On a floured work surface (or in a food processor), knead the dough until smooth.
5. Form a 15 cm (6") square.
6. Wrap in plastic wrap and refrigerate.

Turning

1. In a bowl, combine the butter and flour.
2. Place mixture on plastic wrap and shape into a 15 cm (6") square.
3. Close the film and refrigerate for 1 hour.
4. On a floured work surface, roll out the dough into a 46 x 20 cm (18" x 8") rectangle.
5. Brush off excess flour.
6. Place the butter square in the center of the rectangle and fold one side of the dough over the butter square. Fold over the other side. Using your fingers, seal the two ends to trap the butter.
7. Using a rolling pin, roll out the dough into a 46 x 20 cm (18 x 8 in.) rectangle.
8. Fold the two longer strips inwards so that they barely touch.
9. Fold the dough in half, like a book.
10. Wrap in plastic wrap and refrigerate for 1 hour.
11. You've just completed a double tour (steps 7 to 10).
12. Repeat the operation 2 more times, the aim being to have completed 3 double turns by the end. Take enough time (1 h) to chill your dough in the fridge between each double turn.
13. Your dough is ready to be rolled out and cut to fit your recipe.