I watched some of the videos linked to from this site. cool. I know from my reading and experience that I tend to have bread that is not "wet" enough.
Watching this video: http://www.sourdoughhome.com/stretchandfold.html, I am really amazed that this technique gives well kneaded bread. What is it about this technique that works? I don't see how the gluten can develop using this method! Amazing.
I just made a new starter (pate fermente) for a french baguette, and I attempted to use this technique (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) instead of my stand mixer to develop the dough. it was difficult, but it really worked. neat.
Someone asked for a picture on my last post. Here is my latest effort. I was very very pleased with how this one turned out! I think I need to bake them longer for a deeper crust. The crumb on this one is very even with teeny holes.
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by the way, I shot that pic with my webcam. There is some strange optical illusion; both loaves are actually the same length!
That effect is called foreshortening. Ask any fisherman who is showing off his catch and holding it out in front of him/her.
Eric