The Art of French Pastry

you, and brush off the
surface with a dry pastry
brush. Fold the dough like
a business letter—fold the
right third of the rectangle
over the center third and
the left third over the
center. This is the first of 3
turns. Using your thumb
or a finger, make a slight
indent on the dough’s
surface to register the first
book fold. Wrap tightly in