This would be the first rise, in the bowl you mix it in. You mix it in the bowl, just so all the flour has gotten wet, then let it sit (i stick the whole bowl in a plastic bag) and after 18-24 hours i form it (usually what i do is dust with flour so i can handle it, pull it out, and in mid air fold it and pull the outside under, adding the flour needed not to let it stick, maybe for half a minute, and then i sit it on a piece of baking paper set in a bowl or frying pan, put that all in a plastic bag, while i heat the oven to about 450 with a cast iron pot and its cover inside. It rises an hour or two, while the pot gets hot, and then when it tests ready (poking method) i lift paper and all and put it in the hot pot, cover it and cook for half hour, open the cover and cook another ten min or until it's the color i like and a skewer inserted inside comes out dry.
I imagine if you use a baneton, you would put it in the baneton only after the long rise, and then after that transfer it to a baking stone. I don;t have a stone, and like the round bread. I'd actually like to get a rectangular cast iron pot for everyday use, because the slices are more even, and it wouldn;t affect the bread.
Here's my recipe, derived from the original published in the NYTimes, which i adapted and then revised after reading the Cooks Illustrated version.
4 cups flour
1/4 tsp dry active yeast
2 tsp salt
1 1/2 cups water
a squirt of vinegar (i add this, when i remember, because our water is particularly hard and it seems to help it rise better)
Mix the dry ingredients in a big bowl, add the liquid, mix only until combined, adding more water if necessary to easily wet all the flour at the bottom (i usually have to add some) to make a "raggedy" dough.
Put the bowl in a plastic shopping bag, let it sit 18 - 24 hour (i do 24 because i can mix in the evening and bake the next evening, when i have the time, but i've done it 12 hours, morning to evening, when i've needed it more urgently)
Flour the top, lift out of bowl and fold it (on a table or in the air or in the bowl itself) a few times, always "inward" so you get the layers of gluten entrapping the top surface of the bread and a little surface tension there.
Put a sheet of parchment paper on a small frying pan or a soup bowl, lay the dough rounded side up on it. Flour the top, stick pan and all in a plastic bag. I imagine this is used in lieu of a baneton
Turn on oven to 450 and put a cast iron pot and its cover in the oven (you can really use any sort of pan, with cover, as long as it's somewhat heavy at least on the bottom, and has no plastic parts, or i imagine you could heat a stone, or a stone and a clean ceramic flower pot to put over the top. The idea is the heat comes in from all sides, like in a brick oven. I also believe i read the steam trapped in it makes for a more crackly crust (lke a steam injected oven) Let it all sit for 1 - 2 hours until tests ready.
Slit the top deeply with a really sharp knife with a decisive movement (i like to cut it in a cross, so the crust is more manageable to slice without coming off in chunks later)
Lift the paper and dough like lifting a cow in a sling and set it all, paper and dough, inside the hot pot, cover immediately and bake for 1/2 hour - uncover, and bake another ten to twenty minutes till colored as you like it and tests done (tapping sounds hollow, skewer comes out clean, or whatever you prefer)
This makes the bread i used in the tiny picture i use as my avatar.
I've made it with `100% whole wheat flour, have done variations with parts of the flour substituted with any or more of the following: whole wheat, rye, 1 tbsp wheat germ (gives a wheatier taste), 1/3 or so cup oatmeal, cornmeal, all or part kamut flour. The white flour rises more, the others less, but are also really good. The 100% whole wheat makes a nice rustic loaf, the way people have eaten for ages, a little lower but very good.
My understanding from what i;ve read is that winter wheat is smaller but more glutinous, and summer wheat more carbohydratous but i don;t remember where i read that. (And i certainly didn;t read "carbohydratous")