Originally Posted by wv hillbilly
thanks for the info. although i am not sure about the french fold and pinching
Here is a video from Peter Reinhart showing the French fold technique. It's real simple. Ignore the wetness of the dough he is using, and just watch how he does the fold. It's simple and maintains a lot of air in the dough so it rises well and provides nice air holes in the finished bread. Pinching the dough is just that. Pinch the dough together on the seam so it does not separate, and always put the seam side down in the pan so your bread has a smooth top.
I have Reinhart's book, The Bread Baker's Apprentice, that is still my go-to reference after five years of doing this. I just Googled it and found it at Wal-Mart for $19.97
. That's a steal, as I paid $32 for mine when I bought it. If you really want to learn about bread, this is the book you need to own.