On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle about 1/2" (12mm) thick. Use the heal of your hand to press the dough away from you, smearing the dough between your hand and work surface. Do this in three increments working from one end of the rectangle to the other. Use a bench scraper
to gather the dough once again and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers.