You’ve got to chill the dough constantly. Roll it out, fold it, then refrigerate for 30 minutes. Repeat.
Bakers call this “resting.” Resting isn’t for the baker’s tired arms, though it helps. It’s for the butter—let it firm up again.
One pro tip: if your kitchen is warmer than 70°F (21°C), you’re fighting a losing battle. Crank the AC or work at midnight.
