@smoothsailor sounds like something actually really fun. How long have you been welding in general? From what I gathered, a good weld-seam is kind off an art.
Re bread & baking, I've started baking bread probably around 7/8ish years ago, killed of many starters and had my experiments here and there. Still got so many lessons to learn. Only recently learned how much the scoring angle matters in getting the ear. Knew about all that gluten-development stuff quite well, but I'm not really a scorer. Usually I bake boules so they fit in my cast iron pots and I let them rest seam down in the banneton. They'll rip up randomly like that, but still have the same structure as scored loaves.
My process is similar to yours, but I start in the morning and stretch it out a bit more.
Take out motherdough out of the fridge, make preferment with motherdough & feed motherdough a spoonfull of preferment to keep it going. Back to the fridge with it.
Then in the afternoon when I get home from work I mix in the rest of the ingedrients, salt, flour water, and so on, do a stretch and fold everytime I remember until I go to sleep (usually 3-4 times).
If I can manage to shape it before I go to bed, I'll do that, else it goes to the fridge unshaped and gets shaped in the morning.
Always resting in the fridge once its shaped and then baked the day after or even after that, usually in the evening, post work.