A nice shaping method i've adopted (and adapted)
I've gotten this idea from Broa de Milho breads and I'm successfully incorporating it into all my breads for the pre-shaping at least. It's easier and less messy.
I do the stretch and folds in the bowl. Each time I do a stretch and fold i'll flip the dough over so the smooth side is up. And so on...
When it comes to pre-shaping I'll do another gentle stretch and fold, flip the dough over and allow it to rest within the bowl. After the 15-20 minutes rest sprinkle flour over the dough (you can gently brush the flour over the dough with your hand so there is a thin layer over the smooth side) and a little around the sides of the dough. Then pick the bowl up and swirl it around in a circular motion till the dough tightens up, comes loose and takes on a perfectly rounded shape. Then simply turn the bowl over and out it drops perfectly pre-shaped and prepped for the final shape. This uses up far less flour and is less messy than sprinkling it over the bench. Nothing gets inside either as it's all neatly in a thin layer on the smooth side and my breads holding a better shape too. I'm also producing a better crumb as I'm not de-gassing too much. All that and it's less hands on.
Hope you find this as helpful as I do.