Knead the dough. It is ready when it is glossy and tacky, but not sticky; a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.
Take the dough out of the bowl and put it on a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top.
Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly.
Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.