Proofing is the term used for the second rise of your dough, which will now be in its shaped form. Proofing times depend on different conditions such as the temperature of the room, the type and amount of yeast used, and the humidity of your kitchen. The tricky part of proofing is how to know when your loaves have fully risen. It is more difficult to visually determine when your loaves have risen enough because of their shapes, so you will have to use experience and other cues to determine whether your loaves are ready to go into the oven.
Medium hydrated dough will rise to about one and a half to two times its original size. When you push you fingertip gently into the dough it will spring back slowly. If it springs back very quickly then it still needs more time. Very wet and sticky dough will seem very airy, almost like they are a balloon. It too will be ready when a fingertip pushed gently in slowly springs back.