For the second time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
Lay the remaining chilled butter slices in the middle of the dough, so they are almost touching each other.
Fold over the dough from either side of the butter to meet in the middle third and press around the edges to ensure the butter is enclosed.
Gently flatten the top of the dough with the palm of your hand if it looks lumpy, fold it in half, cover and chill for 20-30 minutes.