After refreshed the leaven, kneaded the brad (obtaining a enough stiff dough), and after a first part of rising (12-18 hours, it dipends on thetemperature, however you haven't to wait for a complete rising) you can "deflate" the dough and work it with hands for 10-15 minutes, and then shape the bread.
After that, wait again 2-3 hours (volume has to double), with the bread under a wet cloth, and then you can bake it. If you want you can cut the surface with a very sharp knife.
A little "trick" for understand when it is a good moment to bake, is put a finger on the bread and push quitely: if it remain the print it is ready, if the print disappear quickly you can wait.
The bread will resul soft and with little and regulard bubbles, and will rise more also in the oven.
Good appetite!
