I do a 20 minute quick-rise, then 5-10 minutes kneading, then 45 minute rise. A quick fold-over then another hour rise. Usually it’s ready to bake, and at that point I weigh and portion. Sometimes another rise if conditions require it. I cut it with a plastic edge, put the blobs of dough on a cookie pan covered with shrink-wrap so as not to dry out, and when frozen I bag them up.