Pain Al Ancienne/Foccacia/rustic bread dough from PR's WGB stretch and fold?????
Hey guys I was just wondering if I should do a stretch and fold to the whole grain version of pain al ancienne ??
I figure that a little stretch and fold before I go to bed tonight could help out with the gluten development????
Does anyone got any advice for this one? Its the first time I've done this one and I'm kinda nervous to see how it'll come out.
Just how wet should this dough be??? Like could you try describing your opinion of the consistency??
Any or expertise or opinion would be greatly appreciated
thanks in advance