Thanks to Dusty Bleher's Opa's Sourdough Ciabatta recipe, I introduced to
the Stretch 'n' Fold, (aka Flatten Fold) technique. It worked so well with
the Ciabatta recipe, I tried it on my 2 loaf recipe for SF Sourdough with
half the dough made into a loaf the standard technique and half made using
the "Stetch N Fold" techique. The improvement in texture and crumb was
amazing.

I just wonder how this technique would work on other types of bread, like
sourdough rye or sourdough 100% whole wheat?

The link to Dusty Bleher's Opa's Sourdough Ciabatta is
http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm. It is
worth going to just for the Stretch N Fold technique!