For the second fold, you can try a 4 Fold technique. Take the dough out of the fridge and let it set on the counter for about 10 minutes (to allow the butter layer to soften inside the dough. Otherwise, when you roll the dough very cold, the butter layer will crack and break inside). Roll out the dough gently (if the dough doesn’t roll out easily, it needs more time to rest… place it back in the fridge and check it in another hour). Continue rolling from the center out to each end to push some of the butter all the way to the ends. Once it’s rolled out, you’ll take one end of the dough and fold it to just past the middle mark. Then take the other side of the dough and fold 1/4 of the way to meet the other edge. So now, both edges are meeting. Then take one end and fold it over completely. Brush off any excess flour, wrap up the dough and store it in the fridge for another hour.