4. Add Butter to Dough
The next day, lightly flour your work surface. Working quickly, remove the dough from the bowl, loosely shape it into a square in your hands, and place it on your work surface. Lightly dust the top of the dough with flour, then roll into a 9- by 18-inch rectangle. Arrange the dough so that a short side is facing you. Brush off any excess flour.
Remove the butter square from the fridge, remove the parchment paper, and place in the center of the dough. Fold the top of the dough over the butter, then bring the bottom of the dough up to meet it. Pinch the edges together to seal. Fold the left side of the dough over and repeat on the right side, then press the dough together to seal. The butter should now be completely wrapped in dough.