After the dough rises, bakers typically shape and mold it into the desired final product. This may involve dividing the dough into portions, forming it into loaves or rolls, or shaping it into specific shapes such as baguettes or buns. After shaping, the dough is usually left to rise again, known as a second proofing or final proofing, to further develop flavor and texture. Once the final proofing is complete, the dough is baked in an oven at the appropriate temperature and time to achieve a golden crust and cooked interior.
