51.   Turn dough out onto a lightly floured board and press into a ball.

52.   Turn dough out onto a lightly floured board or pastry cloth.

53.   Turn dough out onto a table.

54.   Turn dough out onto lightly floured surface and knead until smooth.

55.   Turn the dough a quarter of a turn each time you do this.

56.   Turn the dough in the bowl out onto the counter and remove two-thirds of it.

57.   Turn the dough out onto a lightly floured surface, press it firmly into a smooth rectangular block with no cracks and dust it lightly with more flour.

58.   Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.

59.   Wipe the knife blade with a damp towel between each cut, and turn the dough as necessary to keep the round shape.

60.   Turn dough onto a lightly floured surface.