After the hour, place the dough onto an un-floured surface and gently press it into a circle. Take one edge and fold it over into the center, turn the dough a quarter turn and repeat.
Return the dough to a lightly oiled bowl. Cover and allow the dough to rest at room temperature for another 3 hours. Transfer to the fridge to rest overnight.
Ensure the dough and butter are the same consistency when starting the lamination process. Avoid having the dough too cold as it will tear when you roll it out, it needs to be room temperature.