The Art of French Pastry

shrink you should roll it a
little bigger at first. With a
ruler measure half of the
rectangle and make a
small indent at the 12-
inch (or midpoint) mark
with the back of a paring
knife or your ruler. Fold in
one end of the dough so
that the edge is at the
middle of the rectangle,
right at the midpoint (SEE
ILLUSTRATION). Repeat with