Mastering the Art of French Cooking, Volume 2 (28 page)

Fold the dough in half lengthwise by bringing the far edge down over the near edge.

Being sure that the working surface is always very lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed,
seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.

Roll the dough a quarter turn forward so the seal is on top.

Flatten the dough again into an oval with the palms of your hands.

Press a trench along the central length of the oval with the side of one hand.

Fold in half again lengthwise.

This time seal the edges together with the heel of one hand
, and roll the dough a quarter turn toward you so the seal is on the bottom.