First of all, take a deep breath. It will be okay. If you find it easier to just do stretch and folds, stick to those the whole time. If you find the gentle slap and fold is easier for you, do that the whole time. You can also use a plastic bench scraper or a spatula to help fold the dough over itself in the bowl. There are a lot of different folding techniques out there — coil folds, etc. Pick the one that you're comfortable with and do about 8 of them total. It doesn't matter that you do them perfectly. It just matters that the gluten network in the dough is getting folded at all. If there's a different method or technique that works better for you — use it!