I have a question that involves why some recipes call for slap & fold on the table, while other recipes allow you to essentially pull and fold the dough after autolyse in the bucket. When I have made the sour dough 70% boule recipe, or especially the great brown bread recipe on your website, it can be a real physical work out for me to do the slap & fold routine on my cutting board. I'm rather short, so its stressful on my shoulders, and takes me longer to get a good gluten network going than most videos seem to indicate. I recently tried a sourdough chocoloate chip cherry bread recipe shown on a YouTube video by Tart in the Kitchen. It turned out fantastic!! And I never had to do much with the dough beyond the stretch and fold in the same bucket once every 30 minutes or so for 2 hours. Then I pulled it out, shaped/rested on bench, then put in bannetons.....let rise for a few hours and baked. Very impressive result! Would my dough come out the same way if I did the work on the table rather than keep in the bucket? Is there a general rule about this?