This will take one hour to one and half hours, depending on the yeast used. Don't rush it. This is when the bread develops its flavor. Deflate the bread by punching it down in a few places, then fold it over and punch it again. Follow your recipe.
Some breads are now ready to shape.
Others need to be kneaded again and set to rise again. Sprinkle the inside of the pan or the center of a baking sheet with cornmeal or semolina flour. Shape the dough by hand and lay it in the pan or on a baking sheet. Cover the bread with a clean towel and allow it to double in size. This is called bench proofing.