Serious Eats: Recipes
You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape. And you don't want something that will have a massive amount of oven spring (I. E. high moisture doughs won't work well). A slow, steady rise is preferable. And you need to make sure the gluten is well developed. You want a dough that will stretch and not tear.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.