Dough and bench handling
I'm currently doing pretty big batches of sourdough bread. 4K, 8 loaf tubs. Various of them.
My question or curiosity is regarding the different techniques of laying down the mass of dough and splitting, pre-shaping, and shaping. I've tried various and I'm not yet sure what I like better.
My main two approaches are, one, dumping the dough on a flourless bench. Dusting the top of the mass with flour, which then becomes the outside of the loaf, and using the scraper to roll and tighten the cut pieces for the prshape, then let them rest for 10 minutes, tight side up before the final shaping.
The other method is just the opposite; flour on the bench, divide the pieces, sticky side up, and then do the 'envelope' tightening and brief rolling process; then resting and shaping.
More like this:
Both paths take me to a similar final shaping, proofing and some very nice loaves. So I guess i'm here just fishing for perspectives, and experience from seasoned bakers.
On a separate note, can someone recommend a good book, not on baking, but on artisan or small professional bakery secrets since I find myself involved in this business without much knowledge.