I have been reading this through, & these are the bits I'm not sure of:
Cheers, DaveFlour work surface a little, and I fold the dough once, turn, fold it the other way once, roll so the seam is down, flour top a little and cover with tea towel.
A few hours later when the dough has risen (doubled) and become springy, slash with a sharp knife, then tip the dough up into the tea towel and then inverse over the dutch oven,