Help please?

Hello,

I am new to this wonderful site.  I would appreciate any advice.

I have a recipe from The Bread Bible that I would like to make using the

Stretch and Fold technique from Richard Reinhart's Artisan Breads Every Day.

Can I do this successfully without any adjustments in ingredients?  I'm thinking that

the Stretch/Fold technique requires a wetter dough?   I have made bread from both books

but now really like Reinhart's technique!

Thanks So much!!!

Gail