After the dough has rested, create a large work surface, as this dough rolls out to a very large rectangle (3 to 4 feet by 4 to 5 feet). Take a large tea towel, clean sheet or tablecloth, and drape it over the work surface. Lightly flour the cloth to prevent sticking. The cloth will be used to help roll the finished strudel. Using a floured rolling pin or 22 ounce beer bottle, roll out the half of the dough to a large rectangle. Now, carefully pick up a corner of the dough, placing your knuckles (removing any rings) under the dough, and lightly pull your hands apart, stretching the dough.