Brush off any excess flour and transfer the dough to a tray lined with baking paper, cover with cling film, then refrigerate while the butter comes up to temperature (see Know How). On a lightly floured worksurface, roll out the dough into a 20cm x 40cm rectangle, trying to keep the shape as sharp and straight as possible. Remove the butter and dough from the fridge and set the butter aside while you work on the dough.Put the butter square in the fridge overnight. Using a rolling pin, repeatedly bash the butter to soften it and make it more pliable, then roll out the butter to form a neat square, conforming to the shape of the template again – try to make it as neat and even as possible. Fold the excess paper over the butter, following the shape of the template so the butter is fully encased in paper. Take a large sheet of baking paper, draw a 20cm x 20cm square on one side, then turn the paper over and lay out the butter in a relatively even layer, using the drawing as a template. To prepare the butter for lamination, cut it into 3-4 thick slices.Allow to sit at room temperature for about 30 minutes to kick-start the fermentation, then refrigerate overnight. Form the dough into a ball, put in a lightly greased bowl and cover tightly with cling film.You want the gluten to begin forming but not fully develop, as this can make the dough hard to roll out when laminating. Turn up the speed to low/medium and knead the dough for 2-3 minutes, then add the butter and continue kneading for a total of 8 minutes (or 10-15 minutes by hand) until smooth and slightly elastic. With the dough hook attached, mix on a low speed (or use your hands) to combine the ingredients into a shaggy dough.
Make a well in the dry ingredients and pour in the milk mixture. If using fresh yeast, whisk until the yeast has dissolved into the liquid.
In a jug, whisk together the milk, water and yeast.
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