Cube the butter into dice size pieces. I found the best way to combine the butter with the flour, is to place the cold cube butter and 25 grams of the rice and sorghum flour in the bowl of your standing mixer on low speed, with the paddle attachment, mix the butter and flour. Once the mixture is amalgamated shape into a 28cm x 28cm 9×9-inche square (no thicker than 3/8 of inch). The butter should still be cool but workable- about 16 degrees C/ 60 degrees F.
Use it right away, the temperature must be at 16 C/ 60F to laminate properly.
**Laminate the dough
Take the dough from the refrigerator and roll out to 31 x 31 cm/ 12.5 x 12.5 –inches. Place the barrage (butter square) diagonally in the center of détrempe (dough) using the back of knife mark the dough at the corners of the butter, remover the butter at form flaps where the marks are. Roll the flaps a little. Now moisten the flaps slightly place the butter back into the center, diagonally. Wrap the butter by securely overlapping the flaps slightly. Wrap the pâton in plastic film and allow it to rest in the refrigerator for 30 minutes, but no longer.
** The laminating method is one Rose Levy Beranbaum uses, I believe it works best.
Turning the Détrempe:
Place the dough seems side up on a floured marble board. Keep your work surface lightly floured, gently roll the pâton into a long rectangle about 50 cm/20 inches long by 18 cm/ 7inches wide. Brush off the flour from the dough’s surface and give it a business letter fold (folding into thirds). Wrap the folded dough in plastic film, lay on a parchment paper lined ½ baking sheet, and allow it to rest in the refrigerator for 40 minutes. Mark the paper to keep track of the turns. I generally like to complete a total of 6 turns, but a minimum of 4 turns is fine. The dough will let you know!
Second turn through fourth to sixth turns: (you may do up to six turns if the dough allows)
Start with a clean work surface that has been lightly floured. Position the dough so that the spine is faced to your left (like a book) and press down the edges of the dough with a rolling pin to keep them straight. (The upper part tends to roll out more than the bottom part). Roll and fold the détrempe the exact same way, but turn it over occasionally to keep the seams and edges even. Be sure to roll into all four corners of the détrempe, and use a pastry scraper to even the edges. A total of four turns should be completed; the third turn can have a double fold equaling four turns.