STEP#1: SHAPE THE LOAVES: Bread loaves are shaped prior to baking, whether it be braided, filled or made round or rectangular. Shaping takes place after the dough has almost doubled in size from its first rising and is punched down.  

Shaping not only provides a decorative touch, but afterwards, a second rise takes place for the dough to produce more carbon dioxide and alcohol for better texture and taste. Shaping also forms the dough for an optimal oven-spring or rise when placed in an oven to bake and a shape so the dough won't drip and bake all over the oven. 

BREAD LOAVES: Here are some examples of dough shapes and how to form them. Often, it first requires the dough being evenly split in half or in equal pieces. Use a bench scraper or sharp knife to cut through the dough; don't pull or tear it. Then, weigh each piece on a kitchen scale; they should all have equal weights. (A quarter or a third of a pound is a nice size roll.) 

Basic Loaves: With the dough, shape it into a rectangle. Fold in the short ends of the dough until it is approximately the length of the pan. Then, fold the far, long edge over to the middle. Fold over the other long sides and compress it gently to form a tight cylinder. Place seam-side down in the lightly greased bread pan. Cover.

Shaping Filled Breads can be a problem, especially when making filled breads.  Many times during baking, the layers separate from one another creating large airspaces in the bread. The problem is with the shaping; during the shaping, the dough doesn't stick together, causing a break or air hole inside the loaf, which expands when baked. 

Here's how you can prevent the layers from separating in filled breads, when baked: 

Long or Round Loaves:  French style (long and narrow), Italian style (shorter and more oval), or round (boule). (See also French Bread 101). 

French Style: Cut the dough in half to shape it into two loaves. Tuck the cut edge of each piece into the center of the dough so it is no longer exposed. 

Invert a bowl of risen dough onto a lightly floured surface and pat to flatten it out slightly. Knead briefly and pat lightly into a thick disk. Bring the edges up and to the center, section by section, forming a round. Turn the dough over. Rotate the ball of dough, pushing with one hand and pulling with the other. Use the stickiness of the dough and the friction on the table to tighten the ball and seal the folds on the underside. Continue to shape the round of dough until the skin of dough is tight. Don't pull on the dough otherwise it will tear. When the dough is formed, place seam-side down on a floured board to rise. Cover and let rise.

Snakes or Strands: (Cover and let rise when done): Dough snakes are used for many purposes. They are used for braided breads, such as Challah, or for making bread knots with.  

To make snakes, 

Bread Knots:  Put the smoothest side (which you'll want to make the top surface of the bread) DOWN on your kneading surface. Make sure it's lightly floured so it can move without sticking. 

Twists: Divide each half into equal pieces; roll each into 12-inch rope. Hold each end and then twist in opposing directions, a couple of turns. Don't wind too tightly. Cover and let rise when done.

Coiled Loaves:
1. Divide dough in half. Divide each portion in half. 
2. Roll one piece into a long, smooth strip. Coil this strip into a circle on a greased cookie sheet. Pinch the end under.
3. Divide second portion into 2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
4. Take the larger of the 2 and make a second coil on top of the first. Take the last piece and make a third coil on top.

Braids: Braided breads are made from dough strands. (How to Make Dough Snakes or Strands) The dough, after braiding, can be baked on a pan or a baking sheet. To begin braiding, arrange dough strands side by side in a pan or right on the baking sheet. Begin to braid in the middle of the strands and braid to the end on its side. Do the same with the other side. With the heel of your hand lightly punching on the dough, seal the strands together and turn the sealed parts under the loaf. Place the plastic wrap tent over it to proof before baking. 

Challah: A large, braided loaf is one of the traditional forms of Challah. It is formed by braiding the bread. This is one of the trickiest steps because if you press too hard when making the strands or use too much flour, your bread will be dry. 

ROLLS:

Cloverleaf: Divide each piece into three pieces and shape into balls. Place three dough balls in each lightly greased muffin cup. Cover rolls and let rise in warm place until doubled in size, 30 to 60 minutes. Brush with melted butter and bake.

Butter Fantans or Butter Crisps: Roll dough into a very thin rectangle about 1/8 inch thick, and brush the top with melted butter. Cut dough into strips about 1 1/2 inches wide. Stack four strips on top of each other. Cut the strips into individual stacks 2 inches long. Place each stack on end, cut-side down, into greased muffin tins. Cover and let rise until nearly doubled. Bake as directed. Note: Dough may be rolled out thinner and stacked using more layers to fill each muffin cup.

Bow Knots: Roll individual pieces of dough into ropes 8 inches to 10 inches long and about 1/2 inch thick. Form each rope into a knot, and place on a lightly greased baking sheet. (See Snakes & Strands for instructions.) For a "rosette" turn ends of single knot to center. Let rise and bake as directed. 

Simple Coiled Rolls: Divide each half into equal pieces; roll each to 9-inch rope. (See Snakes & Strands for instructions.) Coil each rope and tuck end under the coil. Place on a rimmed parchment lined or lightly greased cookie sheet to rise. Cover and let rise in warm place until doubled in size, 30 to 60 minutes. 

Crescent Rolls: Divide the dough in half and let each ball rest under a damp (not wet) towel. Rest them for about 5-10 minutes. Then roll each ball into a 12-inch circle. If you like, you can spread the circle with soft, almost melted butter. Cut the circle into 12 to 16 wedges and then roll each, starting at the wide end into the crescent. Place on a lightly greased sheet pan or a parchment. Curve rolls slightly to form crescents  and cover. Repeat with the second ball of dough.  Allow to rise until doubled in size.

Butterfly Rolls: Press or roll dough to 1/4 inch thickness. Cut into strips about 5 inches long and 1 1/2 inch wide. Butter and roll the strip. Press each roll in center with a knife handle or with a finger. Place on greased baking sheet. Cover and allow rise until almost doubled.

Dinner Rolls: With lightly floured hands, divide dough into equal pieces. Roll each piece into ball and place 2 inches apart on prepared baking sheet. Cover rolls and let rise in warm place until doubled in size, 30 to 60 minutes.

Parker House: Press with the fingers or roll the dough out thin and cut with a biscuit cutter. Brush top lightly with butter, crease slightly off center with the dull edge of a knife; fold larger part over the other and press edges. Place on greased baking sheet. When doubled in bulk, brush top with butter.  

OTHER:

English Muffins: Roll out dough between 1/4 and 1/2 inch thick. Cut out dough with 3-to 4-inch round cookie cutter. Reroll dough scraps and cut additional muffins. Place muffins 2 inches apart on prepared baking sheet. Cover and let rise.

Pizza Dough: Flatten dough. With lightly floured rolling pin, roll out dough to 14-inch circle. Slide onto prepared pan. Spread crust with prepared pizza or marinara sauce, leaving 1/2-inch border around edge. Cover and let rise. (See also, Pizza & Flatbreads 101)

Pretzels: Divide dough into equal pieces. Roll each piece into 20 inch long rope as thick as your finger. (See Snakes & Strands for instructions.)

Tie each rope into pretzel shape and seal edges with a little water. You will have a heart shape without the point at the base and an "X" in the center. The best way to describe it is to visualize how people place their legs when they meditate, crossed in the "Indian" style position, but with the foot of the left leg turn up onto the right leg and the right foot turned up on the left leg. Cover and let pretzels rest for 15 minutes.

Sandwich Buns: On lightly floured surface with lightly floured rolling pin, roll out dough 3/4-inch thick. Cut out dough with 3- to 4-inch round cookie cutter. Reroll dough scraps and cut additional buns. Place 2 inches apart on prepared baking sheet. Cover buns and let rise in a warm place until doubled in size, 30 to 60 minutes.

STEP #2: THE SECOND RISE The final rising or proofing takes about an hour, which is quicker than the first rise. At this point, the yeast cells are highly active and have doubled in number. 

A loaf that has risen too much is very crumbly and dries out faster because of the extra air. It also has less flavor. On the flip side, if dough has not risen enough, the gluten will not have formed enough to allow the bread to expand and, as a result, the loaf cracks, usually on the side. It will also be compact and heavy.

Let the covered dough sit in a warm draft-free place to rise to ALMOST double in size, to allow for the final rise in the oven. A rising temperature between 75 and 85 degrees F is ideal. 

Sometimes a dough won't rise. It can be caused by a number of factors:  (Reasons bread doesn't rise for the first rising)