Dough is ready to be shaped once it’s fully fermented. Some signs to look for are, a noticeable increase in volume, a few bubbles of varying sizes on the surface of the dough, it should feel like air has built up inside and it should easily slide out of the container when you turn it out onto your work surface. Knowing when to end bulk fermentation or first rise, is the most important skill in bread baking. As you continue to bake you’ll get a better feel of dough and develop an instinct that will help you better determine when your dough is ready to shape.