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Leavened bread (Slideshow version)
Stage 4/19 : 3 min.
At the end of this time, tip the dough onto the work surface.You now need to "structure" or work the dough to obtain a beautiful even ball from this heap of dough. The ball should have a well rounded top and a base which is called the seam, where the folds join.
To achieve this, fold the sides of the dough into the centre, using the heel of your hand. This first stage kneading (a lighter touch than for hard-wheat dough) French bakers call "frasage".