Cube 100 g of unsalted butter and allow to soften at room temperature before mixing into the dough.
Also let the big block of butter to be used for lamination soften at room temperature.
Measure out all ingredients in separate bowls to ensure a smooth process.
Warm the water to about 100°F and add it to the stand mixer bowl.
Stir in 2 teaspoons of sugar and the yeast and let bloom for at least 15 minutes. Use sugar from the amount specified in the ingredient list and not in excess.
When the yeast mixture is puffy, add the rest of the ingredients to the bowl including the poolish, flour, remaining sugar, salt and soften butter.
Knead with the dough hook for 20 minutes.
Grease a large glass bowl with oil.
Turn the dough out from the mixing bowl onto a lightly floured board or counter. Flatten with your hand and stretch into a small rectangle, fold it like a letter. Repeat once more.
Place the dough into the oiled bowl and let rise for 1.5 hours.
Place the big block of butter on top of a piece of parchment paper, place another piece of parchment paper on top of the butter and flatten it with a rolling pin into a rectangle about 6.5” x 7.5”. Wrap it up in parchment paper and refrigerate until ready to use.
When the dough in the bowl has risen, turn it out onto a lightly floured counter and flatten by hand into a rectangle about 10” x7.5”, place on a parchment line baking sheet, wrap with plastic and place in freezer for 20 mins.
Meanwhile, take the piece of butter you prepared early out of the refrigerator to allow it to soften a bit.
Take the dough out of the freezer and roll out into a rectangle about 16” x 7.5”.
Place the cold but slightly soft flattened butter rectangle in to the middle and fold the dough over it. Pinch the two ends to encase the butter.
Dough lamination turn 1: turn the dough so the short end/open end faces you and roll out to a rectangle about 22”x9”. Fold into third like a letter. Place the folded rectangle on the baking sheet and freeze for 15-20 minutes until the dough is cold but still pliable.
Dough lamination turn 2: take the dough out of the freezer and place the short end facing you again with the opening to the right, roll out to a rectangle about 22”x9”, fluffing, flipping and turning the dough as you go. Fold into third like a letter. Place the folded rectangle on the baking sheet and freeze for 15-20 minutes until the dough is cold but still pliable.
Dough lamination turn 3: repeat everything in dough lamination turn 2.
End of lamination: take the dough out of the freezer and place the short end facing you again with the opening to the right, roll out to a rectangle about 24”x9”, fluffing, flipping and turning the dough as you go. This time, cut the dough in half crosswise into two 12”x9” rectangle. Place parchment paper between the two pieces. At this point, to continue working, freeze the dough for 15-20 minutes. Or if you want to continue the next day, wrap well and refrigerate overnight.