Return to Barry Harmon's Artisan Bread Baking

The soft roll dough after the first part of the fold. Technique: Roll the dough out into a round or square. Imagine the dough as a clock face. Take the dough at 12 o'clock and bring it down toward the 6 o'clock position. Come a bit more than half way, so the dough can overlap. Then bring the dough at 6 o'clock up toward where the 12 o'clock dough used to be. This will give you a dough as in the picture.