When you're ready to bake, if you want to, you can slash the tops of your loaves with a very sharp knife. This is generally done for appearances, although it can boost the final rise in the oven (oven spring - the impressive rise you get during the first few minutes in the oven, before the crust sets), and help to keep the crust from stretching and tearing in the oven.
Your bread is done when it is a lovely golden brown color, when it sounds hollow when you tap it on the bottom, and when the internal temperature has reached 200-210 degrees, F. This could take as little as 10-15 minutes for small rolls and upwards of half an hour for large loaves. When you can smell the bread and it is starting to look done, start checking.
Once the bread is out of the oven, let it cool on a rack - if you have panned the bread, take it out of the pan to avoid having a soggy loaf.
Cool to room temperature, then store in a paper bag at room temperature.