RE: Homemade Bread
The amount of flour that is sprinkled over the dough is entirely up to you; in fact, there doesn't have to be any. Just make sure that the blade you are using is ultra sharp to slash the dough so it doesn't tug and deflate the proof.
As for cutting the bread straight out of the oven, again, if this floats your boat :-), it's up to you. We're all about being flexible at Rouxbe, so if this is something you prefer to do, by all means, go for it. Glad that you were inspired to make some bread! Cheers!