Shaping dutch oven bread?
I'm new to dutch ovens and just made my first no knead bread using my Le Creuset this weekend, a sundried tomato and olive loaf with AP flour and durum wheat. It turned out quite nicely, despite some initial confusion, and I'm still not sure if I did it right.
I've been looking at lots of recipes and youtube videos on how to make these breads, and most say to leave the dough to slow proof overnight, and then 2 hours after shaping (like I did). However, some people seem to skip the shaping altogether, merely stretching and folding the dough upon itself once before the final proofing. After it has risen (or should I say spread out) they simply "pour" the rather sticky and sloppy dough with a scraper into the hot DO and bake. It looks a mess, but the breads turn out quite nice, if somewhat rustic looking, despite not being firmed up beforehand.
I normally use the stretch & fold technique and shape all my breads before the 2nd rise. It was much harder to do this now, as the hydration was quite high and the second proofing was done "free standing" on parchment paper (for my sandwich breads I normally proof the second time in a loaf pan, which obviously keeps the shape). The dough spread out quite a bit, and was difficult to transfer. I had to just lift the whole parchment paper with the dough on top and place it into the DO.
So I guess my question is, how important is the shaping when making no knead bread in a dutch oven? Are there any advantages or disadvantages to just pouring the dough into the DO like I see some people do? Any tips on how to make the dough keep its shape during the second rise and transfer it without making a big mess of it all?