After the final shaping comes the final fermentation (final proofing) step.
Unless the dough is retarded in the fridge this step will be mainly for the purpose of raising the bread to the desired volume.
Most flavour would have been developed during the bulk fermentation stage.
Bread should not be left to rise for too long during this step otherwise it might collapse when scored before baking.
Being able to tell when a dough has risen enough comes with experience.
There are too many variables to be able to tell an exact time of how long a dough should proof. It is up to the baker to judge that.
If the bread is fermenting rapidly then final fermentation might need to be cut short. Same goes if it is the other way around. You might think that the time has come to bake because the dough has been rising for a certain amount of time, but time does not always equal fermentation.
You must bake the bread when it is ready and not when you are ready!
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