Folding Over and Dividing Dough

Assessing The Dough
Most yeast bread recipes sugest a duration for the first rise, but if your kitchen is very cool or warm, you cannot rely up on the clock alone. Dough that is ready to fold over will have nearly doubled in size. In addition, when you press the dough with a fingertip, you should leave behind an indentation that does not fill in again rapidly. Insted of "punching" the dough as some cookbooks recommend-a little to vigorous for most doughs-gently fold the dough over on itself from the edges to the center and gently press down. You should be able to hear and feel the gases release. Once folded, some doughs are given a second rise, whereas some are simply rested briefly before dividing or shaping them.
Dividing The Dough
Turn the dough out onto a lightly floured work surface and cut the dough into pieces, as directed. Use a very shark knife or a bench scraper to cut through the dough rather than sawing at it. If you have a scale, it can be very helpful in cutting the dough into pieces of a uniform size. Equally sized pieces will raise and bake more evenly, for better overall flavor, texture, and color.
Rounding The Dough
Rounding the divided dough creates a smoother less sticky outer surface. This means that you can use less flour during the final shaping and for a better texture in the finished bread. (Some flat breads, such as ciabatta, are not rounded.) Using the outer edges of your palms, pull the outer layer of the dough in a downward motion and gather the dough together at the bottom. Pinch or press it together lightly. To make an even round, cup your hands around the dough and press it lightly against the work surface while moving your hands over its surface to round and shape it.
Resting Before Shaping
Once rounded, the dough is allowed to rest so that it will be wasier to make up into its final shape. This resting period allows the gluten activated by handling the dough to relax enough that the dough won't spring back on itself. Set the rounded dough on a slightly floured work surface or baking sheet and cover it loosely. Doughs typically need a 15 - 20 minute rest at room temperature.