Blend the dry ingredients in the bowl of a large food processor Bosch Mixer Attachment.
Add the water all at once, and mix with the blade until the dough forms a ball.
Form the dough into a ball, cut the top of it with a sharp knife in a tic tac toe pattern, and wrap with plastic wrap. Refrigerate it while you make the butter block.
Place the cold butter between two sheets of plastic wrap and pound it into a square that is one inch thick. Place it in the refrigerator if it gets too soft.
Roll the dough into a 10-inch square on a floured surface. It is fine to keep dusting the dough lightly with flour to keep it from sticking.
Place the butter block in the middle of the dough so that the corners of the dough can be folded over the butter like a square envelope and meet in the middle. You might have to stretch it a bit, so be sure to stretch it evenly throughout. At this point, I refrigerated the dough for about 30 minutes.
Place the dough on a lightly floured surface and dust the top with flour. Roll the dough lengthwise into a 24-inch long rectangle. Fold the dough into thirds, turn it so the closed fold is on the left and repeat the rolling and folding process five more times. You should wrap the dough and refrigerate it in between turns if it gets too warm or the butter begins to leak out. You can even chill it overnight. I kept track of the number of turns by making tick marks in the cookbook.
The dough will keep for 4 days in the refrigerator and up to 30 days in the freezer. To freeze it, roll it to about 1/2 inch thick, wrap it, and freeze it. I cut mine into quarters first before rolling it out for the freezer