I can't even begin to tell you how may breads I have made. And of course
trial and error is among the best ways to perfect your final product. But
then again, so to is my school to assist.

There are 2 fermenting stages in the making of breads. Most bakers
distinguish the first and second by reffering to the second as
'proofing/retarding'

The first fermenting is the leaving of the dough as whole or portioning it
and then leaving it to rest and relax for a bit to allow the gluten to
condition. Here, it is common to either lighly dust the dough with flour or
to lightly spray it with a non-stick cooking spray and cover it with a BIG
GARBAGE BAG (not put it inside the bag) and let it rest till double size and
relaxed. For a small amount you may also choose to place the dough in a
lightly sprayed stainless steel bowl, but making sure you toss the dough
around so as just to cover it with the spray, then tightly cover the bowl
with saran wrap and place it in a lukewarm (not to hot ) area, such as on
top of an oven (not inside).

Once your dough has doubled in size, you will want to return it to a lighly
dusted floured table, punch the dough down so that the air has been
released. Then you will portion and shape your dought accordingly. At that
point you will move onto the proofing stage.

During this stage, you will shape your dough, and keeping the product
covered with a plastic garbage bag, or damp towel so as not to develop a
skin, until all your doughs are molded and ready to be placed on your baking
sheet or in your container.
Next you will proof your dough till double size by either
1) warm and moist place (proof box) uncovered.
2) place tray and doughs in a garbage bag and place in a fridge for 8+
hours
3) let sit out uncovered - a skin will develop but so will you get a nice
medium crust.

Proofing is done with you lightly press on the dough ad a a slighy
indentation remains.

Slashes on breads are not only for appearance, but as an aid to relieving
pressure. The produt increases in volume at a greatly accelerated speed
during the first 5 minutes of baking. This can cause the surface to break
or crack at any weak point. A bread that is underproofed is very prone to
surface breakage. By slashing the skin into decorative patterns, these
points become predetermined, and the expansion is uniform and controoled.
In most cases, the cuts are made just under the skin of the loaf and not
deeptoward the center.