Rye Puff Pastry

In a medium bowl, whisk together the flours and salt.

Add the butter cubes, pressing them between your fingers and thumbs to create flat flakes. Toss the flakes with the flour to ensure they’re evenly coated.

Add about half the water (38g) to the bowl and use a dough scraper or spatula to incorporate. Stir in the remaining water; the dough should hold together when squeezed, though there will still be some visible dry spots.

Transfer the dough to a clean work surface and use a few quick kneads to shape it into a cohesive, rough rectangle; it shouldn’t break apart when you pick it up.

Dust the work surface with flour and roll the dough into a 6” x 12” rectangle; the edges will be rough.

Fold the dough into thirds like a business letter, then turn it 90°.

Roll the dough again into a 6” x 12” rectangle.

Fold and turn the dough again; you'll see it becoming more cohesive and easier to work with.

Repeat the rolling, folding, and turning process one or two more times before wrapping the dough and refrigerating it. (Repeating it twice will give you more layers in the final product.)

Chill the dough for at least 1 hour or up to two days; double-wrap and freeze it for longer storage, up to two months. To use, thaw in the refrigerator, still wrapped, overnight.