HI Marian, I think the mention of letting it rise first at room temperature before shaping and putting in the pot is more of a general recommendation, since not all bread recipes will include the room temperature rise and then refrigeration including in the No-Knead Crusty White Bread recipe. For this particular recipe you can consider the first rise already accomplished if you're taking the dough from the refrigerator, and go right to shaping the dough and placing it in the greased or parchment-lined pot for its final rise. 

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