How do you know when the bread is ready for shaping?

You know your bread dough is ready for shaping when it has reached the proper stage of fermentation, which is typically referred to as "proofing" in bread baking. This stage is characterized by the dough being:

* Doubled in size: This means the dough has risen significantly after its initial rise (bulk fermentation).

* Light and airy: The dough will feel soft and puffy, not dense or heavy.

* Elastic: When you gently poke the dough with a finger, it should slowly spring back, leaving a slight indentation.

* Slightly sticky: The dough should be slightly tacky to the touch, but not overly wet.

Here's a helpful tip: If you gently pull on the dough, it should stretch and form a thin membrane (the "windowpane test") without breaking. This indicates proper gluten development and that the dough is ready for shaping.

However, every recipe is different: Some recipes might specify a specific time for proofing, or even require an additional rise after shaping (the "final proof"). Always follow the instructions in your specific recipe, as it will give you the best guidance for when your dough is ready.

Remember: Over-proofing can make your bread dense and flat, while under-proofing might result in a dough that doesn't rise enough. Learning to judge the consistency of your dough is a skill that comes with practice.