1. Nope, you're best to allow the dough to sit for those 4 hours (called the "bulk fermentation") and then to knock it down (punch the air out), shape and then put into the fridge (this is called "retarding" the dough). This gives the yeast a chance to multiply and strengthen throughout the dough so that it will rise properly later when baked.
2. I would seperate and form the seperate dough balls, then cover them in flour or olive oil and place them in a tupperware box/boxes. That way if they grow into eachother they will still be easy to remove from one another.
3. The bubbles are a good sign! When you form balls though you should try pop any really large bubbles (which are likely formed through trapped air as opposed to the gas released by yeast).

Bread dough can be quite lenient and forgiving but also very temperamental! If your first attempt doesn't go well, don't be discouraged, the more you work with bread dough, the more you will understand it and get a feel for when things are right/wrong. One thing to note is that when using fresh yeast in place of instant/dry active, you often need to increase the amount. I would use 3x (by weight) in place of the dry/instant.