21.   Turn the dough out onto a sheet of wax paper.

22.   Turn dough as you work, to maintain a circle shape.

23.   Turn dough onto a flour-dusted surface and knead lightly.

24.   Turn dough onto work surface and squeeze together to form a ball.

25.   Turn dough out onto a floured board and knead lightly, just enough to hold together.

26.   Turn dough out onto a lightly floured counter top and knead vigorously, lifting and slamming dough down seven or eight times, until smooth and elastic.

27.   Turn dough out onto a lightly floured surface.

28.   Turn dough out onto a lightly floured work surface.

29.   Turn dough out onto lightly floured board and pat into a large round.

30.   Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole-wheat flour if sticky.