The dough ball should now be well rested and very easy to knead into a cohesive ball. This should only take about a minute. Place it in a bowl and cover it with cool water* for at least 1 hour, but not longer than 8-10. Too short doesn’t give enough time for the gluten strands to come together. Too long and they start to fall apart and become mushy. It is fine even in the warmer months to leave it to rest out on your kitchen counter.
*You don’t have to cover it with cool water, you can simply cover it with a damp cloth. I prefer using the water because I find it easier to wash if none of it has been able to dry out, and I’d prefer not doing another piece of laundry. Plus, you can do your first wash in the water used to cover it so you don’t waste it.