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.