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 just didn't seem to understand something, because I did this and the dough never seem to get that right "feel", so I switched back to flour to achieve what I knew would work. What do I need to understand?