Well, I know that I have a little advantage by baking in a brick oven
However, the use of the bench flour always worried me, and I did try, the most of the times, to use as low flour as possible, as recommended several times in this site.
Even, seeing some videos about shaping dough (from Italian pizzerias) it was a surprise to me to realize how much (and was a looot) of bench flour this ‘specialists’ used in it.
I did try, intentionally, with a few more bench flour (upper and down of the dough) when shaping the dough before baking (normally I use to spread flour along with a little cornmeal on the peel) and I did not notice big differences.
Of course, my palate is not a super trained one, and it is why I used the word ‘notice’.
Sorry, gschwim, not flour in the fingers
I had returned to shape with just the flour that I feel that is necessary, at the moment of shaping, because there is not advantage in flour waste.