In the 2nd printing of the 1st edition of "Bread," Jeff Hamelman had a formula for "no-knead" French bread. He used a technique I call "stretch and fold in the bowl." I have found this the most useful way to develop gluten in a high-hydration dough. The technique presented here is kind of neat, but I wonder if it has any advantage at all over the one J.H. described in "Bread." Happy Baking!

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