shaping routine

Good morning.   I've watched many videos on shaping and came up with this routine.  After the bulk fermentation i pull the dough out onto a floured board and let the blob rest for 10min.  i then shape it somewhat loosely into whatever shape i want( usually a batard nowadays) then flip it over seam side down and bench rest it for another 10 min , i then use my bench scraper to tighten up the loaf and flip it into the banneton.  Does anyone see a problem with what I'm doing?   Should i flip it back over and do a second shaping then tighten it before putting it in the banneton?  I also don't like to pop the big bubbles.  Not sure why.  I don't' mind holes in my bread i guess.