STEP 1:
In a stand mixer with the hook attachment, combine flour, sugar, yeast & salt & pour in water. Mix until dough peels away from the edge of the bowl.
STEP 3:
Fold parchment paper into an 8x10" rectangle. Slice butter in half lengthwise, place into folded parchment paper & roll into the shape of the paper.
STEP 4:
Refrigerate butter for a few minutes, roll out dough to be 16x10", & place butter in the center of dough. Fold extra dough over butter & seal edges together.
STEP 5:
Roll dough to be 16x10" & fold into thirds. Cover with plastic wrap & refrigerate for 10 min. Repeat this process 2 more times, cover dough again & refrigerate for 2 hrs.