Step 1

Whisk together gfJules Flour, baking soda and salt, then pour out onto a clean counter or pastry mat (leave a lot of space to work for yourself).

Step 3

Slice pieces of very cold butter by tablespoons or smaller, and drop them into the flour mixture, stopping periodically to cover the butter pieces with more gfJules flour by tossing together.

Step 5

When all the butter is in the flour mixture, begin chopping into the flour with a pastry blender, bench scraper or two butter knives cutting against one another like scissors.  Chop and toss together until a pebbly meal is formed – you are not trying to eliminate the chunks altogether, just make them roughly equal and well-integrated.

Step 7

Begin gradually adding in the cold water by pouring into the flour and using your hands and pastry blender to mix all together until it can form a ball of dough.  You may need slightly less or more than ½ cup (even the day's humidity can affect the moisture needed), but work the water into the flour well before adding more than ½ cup, as the more you work with the dough, the more moisture is released into the dough from the butter, and you don't want to make the dough overly wet.

Step 9

Form the dough into a rough ball and pat into a large rectangle, with shaped corners.  Begin gently rolling the dough into an elongated rectangle, approximately 18 x 15 inches.  Fold like a business letter by folding from the short end in thirds to layer on top of itself.  Gently lift the dough and turn one quarter, and fold again from the short side.  You will see the butter will begin to marble in the dough. Wrap dough tightly and refrigerate for at least 20 minutes.

Step 11

After refrigeration, begin the same rolling and folding process again, dusting with more gfJules Flour if you need to keep it from sticking to the mat and rolling pin.  Repeat this process two times after refrigeration, then return, tightly wrapped, to the refrigerator or freezer for at least another 20 minutes. Try not to over-work the dough at all.

Step 13

Cut the dough in quarters and return three quarters, tightly wrapped, to the refrigerator when beginning a recipe, so that the other portions won't dry out or get too warm while you are working the other dough. Refrigerate for up to 2 days or freeze in freezer bags for up to one month.

Step 15

Use in any recipe calling for puff pastry dough. You can see some ideas here, including wrapped veggies, lined mini muffin cups, brie en croute, vegetable tart, cinnamon twists, cream puffs … let your imagination be your guide!