Puff Pastry

100% Bread Flour - 617g
48% Water - 296g
10% Butter -62g
2% Salt - 13g
1% Lemon Juice - 6g
1% Malt -6g

Rolling Butter 50%- 500g

In mixer
Water and Lemon (90% liquid, save some)
Flour and Salt
Soft Butter
Low speed
- once brought together go to speed two
Window pane
Plastic Wrap- Flatten- Rectangle
Retard in fridge

The lemon juice causes protein (gluten in this case) to relax
The malt in this case is for extra browning (since there is no yeast involved)

6 single folds or
4 double Folds