Thanks for posting that article. I have always been interested in WFO’s and how they work differently from other ovens.
I have also thought different times about opening a skin and using the least amount of flour I can to achieve a more airy rim. I see on the second page of this article, it says they got tips you glean only from a baker "The simple act of keeping your hands dry with flour prevents the skin of the loaf from ripping," which would hamper a good rise, Hamelman reminded us. That is a good tip.