Hi Valeria! If you're following a recipe, we'd recommend trying to make it as written once before changing things up just so you know what to expect. Usually, yeast doughs when mixed in a mixer only take about 5 to 7 minutes on speed 2, with the exception of enriched doughs like brioche that can take about 20 minutes. At room temperature, with one deflation before shaping partway through, the full rise time would probably be closer to 4 to 6 hours, though that would vary depending on your starter's health and how warm the room is. A 12 hour rise could potentially lead to over-proofed dough which, in the case of sourdough, usually can't be saved and results in a very dense loaf. You'll never know until you experiment, but definitely keep a close eye on your dough, check out the blog on over-proofed dough for helpful visuals, and get to testing! 

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