Closing a tomme with little weight requires draining it when the pH is quite high. The higher the pH, the easier the curds knit, in my experience. In terms of weight, I often recommend ignoring what it says in the recipes. Your circumstances will be different than theirs. The goal should be to close the cheese when it has finished draining. So you want enough weight that it closes at about the 2 hour mark (which is when it is usually finished draining). My normal flip schedule is 15 min twice and 30 minutes 3 times, for a total of 2 hours. For a tomme, no weight for the first 15 minutes, then add just enough weight that the mold beads up a bit with moisture, but whey doesn't run. If it's already draining faster than that, then no weight at all. I've closed some very small tommes with no weight at all, but it really depends on how you are doing it.
In terms of books, recipes, videos and forums... There are cheese recipes that work and I don't understand how they work :-) There are cheese recipes that don't work and a great deal of people still believe that they work -- often the author (or video maker) chief amongst them. There are recipes where I think the author has clearly never actually tried to make the cheese as written -- they were just padding out their book.
Cheese making is subtle and difficult. Cheese makers are often not subtle, nor do they react well to difficulty. This makes conversations about cheese making difficult at times. I know there are tons of things that I think I understand, but I'm wrong about. There are things I know that I don't understand. There are things that I don't even know exist. There are a very few things that I understand and I'm right about :-) This makes conversations about cheese making hard on my ego... YMMV