The Art of French Pastry

top of the dough as
needed, in the same way
you would dust with flour.
When it is time to fold the
dough, sprinkle an even
and generous amount of
sugar over the middle
third of the dough and
fold one end of the dough
over it. Sprinkle the folded
half evenly with sugar and
bring the other side over it
for the fifth turn. Sprinkle