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!!!