Did you try it yet?
I am afraid I am the type of baker that does not follow good instructions- I am a "fly by the seat of my pants" baker, and I don't time anything, I just sort of watch it and see when it smells and then looks done.
I would think that just when you get to the shaping phase of your dough, you would just shape it to fit in your pans and then when it has finished rising, bake it until it is golden and hollow sounding.
Real helpful, huh?