Rev 1.05, last revised: 20-Oct-06
Turn the dough out onto a floured surface and, using your bench knife to slide underneath, roll the dough in the flour until it no longer sticks and form it into a rough square. Grasp 2-opposing sides of the dough and stretch it to an oblong with sides in the ratio 3:1. Fold the dough in 3, like a letter, which will give you a rough square. Turn through 90 degrees and leave to rest for 30 minutes. Repeat as specified.
I find the method described here works best for the wetter dough's. For drier dough's, see: Flatten&Fold.