Now scrape out your dough onto your work surface and you don't need any flour at this point. Now we're going to do a slap and fold technique. It is basically where you lift your dough and then you slap it down on the table and fold it. This is to strengthen the gluten, and we're doing this instead of doing a lot of mixing. So for around five to 10 minutes, you're gonna slap unfolded though, it seems very sticky in the beginning, so don't worry about that. Just keep on going.

And as you keep on slapping and folding, you will see that your dough becomes more and more smooth and elastic. And this method is really, really good if you don't have a stand mixer or any mixer at all. And it's very, very easy. Of course if you have a mixer, feel free to use it. Now you can see that the dough becomes more and more stretchy and smooth. Now take a small plastic container or a mixing bowl and grease it with a little bit of oil and place your dough inside cover your dough with lit by to towel and leave it to rest in a warm place for 30 minutes.