Depends on the method/recipe. Most of the recipes I follow have at least two rising steps, following by another one after the dough is shaped into its final loaf (or whatever shape you want). Each one would be about an hour and half or so. It could be done with a single rise as well, but two rises tends to give more flavor. If you don't want it right away, a slow overnight rise in the fridge is also pretty good.

"No-knead" recipes usually involve 20-30 minute cadence of "fold-and-stretch" followed by a rise to allow the gluten to develop naturally without kneading. Usually about four times.