When I worked at a bakery we mixed everything in a big spiral mixer, and everything mixed until it would pass a window pane test (even whole wheat). But when it came to the fermenting (first bulk rise) sourdough got a strech and fold every hour for 3 hours while French dough (poolish) did not. This, combined with the great videos I've seen here with French peasant bakers mixing levain-based bread by hand gave me cause to think about no-knead bread.
Is it the strech and fold that allows no-knead to work? So with a french dough, would it have to be a high hydration dough to be able to accept this approach? Stretch and fold on a more typical lower-hydration french dough (such as Leader's Country loaves from Bread Alone) seems antithetical.