When we realize again we left it rest way more than half an hour we go and fold the dough up. It needs to be flattened or at least stretched out and then folded up. There are several ways to do this. In my experience the "normal" way of spreading it out with a rolling pin will fail because the dough will stick to the pin and the surface, no matter how much flour/water/oil is applied. So I just grab it stretch it imperfectly and lay it back while I make a couple of folds on top of it.
The folding needs to be repeated like every half an hour, or anytime you realize you should do it. The reason behind this - I guess - is to encapsulate some air in the dough, so the bacteria and yeast inside can use the oxygen to start the digestive process, and without air they don't so the dough won't leaven.
After some folding the dough becomes a bit softer and less sticky. I can pick it up and flatten it in the air by pressing and rotating the dough, letting it stretch on its own by its weight too. Now I can fold it even better.
Do this a couple of times with rests in between.
When you think it's enough, you fold it up last time and let it rest in room temperature or lower (even in the fridge) for a day. It will use this time to leaven.