moving my bread from bowl to parchment
HI! I am wondering if it matters how much my bread is "manioulated" when I move it from bowl to parchment after it's finished with the first round of rising. This is italian bread that I got the recipe from TFL. Also when I divide the dough it should it be cut on the granite or torn apart as I have tried to do from the bowl. Lastly can anyone tell me why I put it into balls then let it sit for 5-10 min. before I form into batards?
Thank you for your help all you experts out there. My family loves this bread and I just want it to be as good and close to the recipe as possible.