Using either a standing mixer or just using your hands, knead your dough for 10–12 minutes until it is smoother and more stretchy. (I tend to just roughly roll, punch, and knead it for 10 minutes, and that usually does the trick.) Once kneaded, place the dough back into the bowl, cover the bowl with some clingfilm, and leave it to sit for about 1 hour or until it has doubled in size. A warmer room can speed up the process.