How long to leave in depends on the dough, but you can get a quick rise in like less than an hour in the right temperature. Definitely don't leave it too long.

How long to leave in depends on the dough, but you can get a quick rise in like less than an hour in the right temperature. Definitely don't leave it too long. I routinely forget and then it rises too much and eventually collapses when you go to bake it. I use like 65% or maybe 70% hydration for bread, little more for whole wheat. Like 25:1 sugar (or less?), 100:1 salt, 100:1 yeast. High protein flour if you can. For just basic bread, no sourdough, not a sandwich loaf, etc.