Mix Group 1 on slow speed. Add Group 2 and mix until evenly combined. Remove underdeveloped dough from bowl. Roll dough out to a rectangle about 56cm x 40cm. Cover half of dough with six slices of fat (Group 3) and fold over the two ends. Machine through pastry brake giving the pastry 3 half turns. Rest pastry for 15 minutes. Roll to required thickness. Cut and shape as desired. Oven temperature 230¡C.
Using bakers percentages - Percentages on white flour weight