Trevor Wilson/Breadwerx "peasant bread" - seams down?

I love Trevor and his work.  Just rewatching his vids, and on the "peasant" loaf, he mentions placing in banneton "seams down", and thereby foregoing the need to score, and key to getting impressive oven spring.

Does he literally mean place with the seams down, in contact with the banneton, or that when baked, the seams will be down (against the dutch oven bottom)?

If the former, what's his reasoning for doing it this way on this particular loaf (I'd thought originally it's a way to do high-whole grains loaves such as this one - but then watched his 50% WW loaf, and it is placed in what I would call the norm (seams up, facing us when placed in banneton).