Part 3/6:
Once everything is mixed, let the dough rest for about 15 minutes. After the initial resting period, it’s time to start the folding technique, which will help develop gluten in the dough without any kneading. Here’s how to do it:
Moisten your hands and take a section of dough, folding it over itself.
Repeat this process for about ten folds.
Cover the dough with a cloth and let it rest again for another 15 minutes.
Repeat this folding and resting process four times in total. This simple technique helps to create a nice, airy structure within the dough.