For large rounds (from 6 oz to 4½ lb/170 g to 2.04 kg)

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

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  1. Position the dough so one long edge is parallel to the edge of the work surface.
  2. Fold the top edge of the dough down to the bottom edge. Using the heel of your hand, seal the two edges together. Rotate the dough 90 degrees.
  3. Fold the top edge of the dough down to the bottom edge. Using the heel of your hand, seal the two edges together. Place the seam on the bottom.
  4. Cup both hands around the dough and pull it toward you, giving it a one-quarter turn; continue until fully tightened.