Hi Hannah, this is fairly flexible recipe. The recipe says to shape it right from the fridge and let it rise from an hour to several hours (if your house tends to be cool). My preference would be to loosely shape the dough into a disk and let it rest on a floured surface for about an hour after you take it out of the refrigerator (covered with greased plastic wrap so it doesn't dry out). This will allow the dough to warm up a bit before the final shape. I recommend lining the pot with greased parchment paper because when you let the dough rise in the pot it's a little more likely to stick. Once shaped and in the pot, you'll want to keep an eye on your dough. It won't double, but it should puff up and perhaps spread out a bit (depending on the size of your Dutch oven). With a cold start, you want to put the bread in the oven a tad earlier than you would if you were putting it directly into a hot oven. I'm guessing the rise time in the pot may take 1-3 hours, depending on how warm your house is. 

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