Again, sprinkle another 1/4 of the
sugar under the dough and the remaining 1/4 on top, and again, roll out and fold (turn # 4).
Return the dough to the baking sheet and cover it completely with plastic wrap, tucking the plastic
under the dough as if you are tucking it into bed.
(You can put a piece of parchment
under the dough if your Dutch oven isn't enamel coated.)
Roll from center of dough to edges with as few passes as possible, running an offset spatula or bench
knife under dough to be sure it isn't sticking, giving the dough a quarter turn.
(Optional but worth it, on top of each cookie gently press in a chunk or two of additional Feves, this will insure you have melty chocolate on top of the cookie to and not
just under the dough.)
Some describe the motion of this as pressing your pastry
scraper under your dough at 3 o'clock and pushing to create a somewhat log shape, then turning the pastry scraper along the table like a steering wheel counter clockwise to 11 o'clock.
Use either a serrated knife to cut the roll into 12 even pieces, or you can use a piece of plain floss (slide
it under the dough, bring it up, cross over each other, and cut).