wetness

I have watched several videos concerning the Frence Fold and have some questions.  I thought the dough had to have the right texture in order to stop and put into a bowl to rise?  This doesn't seem to show this, it seems to show the opposite.  I would like to do this technique, but I am trying to get consistency with the "feel" of the dough and I can't see how the French Fold works.  I do the regular Folds and they work out well for me, but I am not getting the French Fold.   I tried a recipe that called for using water to knead with instead of flour, today, and I ju