for 30 minutes between each turn Mark the dough and/or plastic after each turn You should have 4 turns with 4 indents Wrap the dough airtight and let rest in the refrigerator overnight DAY 2 The next day, make 2 more book folds and mark the dough with 2 indents The dough is now ready to be used, but before that it needs to rest for 1 hour, or for as long as 48 hours, in the refrigerator It can also be frozen at this point in its raw stage To freeze, cut into 3 or 4 equal pieces and roll out to a ẳ- to ẵinch thickness Place the pieces on a sheet of parchment paper and place the parchment paper on a sheet pan Lay a sheet of plastic over the top of the rolled-out dough, chill in the freezer until stiff, then wrap airtight in plastic To defrost, just let the sheet of dough come to room temperature on a sheet pan for 30 minutes ROLLING OUT THE PUFF PASTRY Cut the pastry into 4 equal pieces Line a sheet pan with parchment paper Roll out each piece of pastry to a ¼-inch-thick square or rectangle, depending on the recipe you are using the puff pastry for, and place on the parchment paper Make sure to roll the sheets out evenly Cover with plastic and refrigerate while you roll out the next piece Place the next rolled-out piece on a sheet of parchment paper and set on top of the first rolled-out sheet on the sheet pan Cover with plastic Repeat with the remaining dough Let the dough rest for 1 hour or longer in the refrigerator before baking ... Place the pieces on a sheet of parchment paper and place the parchment paper on a sheet pan Lay a sheet of plastic over the top of the rolled-out dough, chill in the freezer until stiff, then wrap... Roll out each piece of pastry to a ¼-inch-thick square or rectangle, depending on the recipe you are using the puff pastry for, and place on the parchment paper Make sure to roll the sheets out evenly... while you roll out the next piece Place the next rolled-out piece on a sheet of parchment paper and set on top of the first rolled-out sheet on the sheet pan Cover with plastic Repeat with the remaining dough