Fröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
I'm interested in baking the "Fröstlberg-Kruste" from Plötzblog. I'm used to baking breads that have been proofed seam-side down, then turned over for the bake and and a natural break along fissures developed along these seams. Could someone help clear this up?
Round the dough and let it mature in the open proofing basket for 90 minutes with the end facing down. Rub the surface well with flour so that a nice grain can emerge. In the first hour, occasionally coat the cracks with flour.
Bake with the end down at 250 ° C falling to 220 ° C for 60-65 minutes without steam.
Does this mean we proof it, seam side down, rub flour over the developing cracks the first hour (now, the side facing up, towards us), and bake, with this side still up - e.g., same side down as in proofing, or do we flip the dough as per usual, with the former top-side - the one filled over with flour - now baking on the stone surface?
is there something I'm missing from the German? ("Den Teig rundwirken und mit Schluss nach unten 90 Minuten..." and "Mit Schluss nach unten bei 250°C fallend auf 220°C 60-65 Minuten...")?