Wcsjohn wrote:
> There wasn't a "first time around" on this list<g>. Most of the discussion
> about Stretch 'n' Fold has been on alt.bread.recipes, that was the forum in
> which I was most active when I decided that the technique was well worth
> popularising.

Oh good, then I'm not loosing my google touch. Although I should have
thought to branch outside of this newsgroup...

> The method you're using, interestingly, is the way Carol Field describes
> Ciabatta dough being kneaded in Italian bakeries. Did you evolve the method
> yourself or were you following Ms Field?

All by myself, thinking I was "stretch and fold"ing all along. ;-) It's
really quite natural with a high hydration dough as there is no need to
worry about getting it off your hands until the end.