I'm surprised you have no responses. I believe a lot of people so this now and in a variety of different ways using simple to more complex processes. I'll give you mine, which is relevant to fermenting in corny kegs but it would also be applicable to any fermenter you can pressurize. Once I have pitched my yeast I'll do one of two things: either attach the spunding valve to the gas out right away and dial in a low pressure or attach a blow-off tube to the gas out. After an accident with a vigorous fermentation, overfilled keg, and a spunding valve fouled with yeast, I tend to go with the blow-off tube now. Either way, I let the fermentation ride with essentially little pressure. After a period of time I then pop on the spunding valve and dial in my desired pressure, which is based on the present temperature of the fermentation and my desired final CO2 level. When to increase the pressure on the spunding valve is an interesting consideration. I have heard of many people doing it quite scientifically - forced ferments, gravity measurements, etc - to determine when there are enough gravity points left to give the desired carbonation. My day job is as an overly detail oriented scientist so I tend to avoid bringing this home to my hobby. I make the judgement of when to spund by a combination of how much the fermentation is still bubbling from the blow off tube and gut feeling. Usually I am dialing up the pressure around day 5 or 6, plus or minus a day depending on the OG of the beer and how vigorous the fermentation was. This approach hasn't failed me yet. At any rate, its pretty forgiving because you can dial in the pressure on the spunding valve making it hard to over carbonate, but it does require a little vigilance, unless you have worked really hard to calibrate your spunding valve. Once I'm happy the fermentation is complete I can cold crash the already carbonated beer and jump it to a serving keg. If I have spunded too late and my beer is a little undercabonated (only happened once) its easy to top off the pressure in the serving keg with CO2.
I hope this helps. I would also be interested to hear what other processes people are using.
Cheers