Meredith, based upon the markings, your container is in the 5 cup realm. The pyrex container I posted is 7 cups, so if you have a big dough ball, you should be reaching for the large pyrex. The plastic proofing pan that I posted is closer to 8.5 cups. A wide, relatively shallow container is critical. The wider the better, as it mitigates wall contact. The less the dough has contact with the walls, the easier it is to remove.
As a dough ferments, the enzymes are breaking down the starch into sugar, so it will smell a little sweeter as the days progress. A slightly sweet smell is one indicator. Another is alcohol. The yeast is generating CO2 and alcohol, so it will start smelling a little beery. As a dough ferments, it will begin without any alcohol smell, then, after a day or two, if properly fermented, will have a slight alcohol note. If you open the cover, though, and get a strong alcohol odor, you've gone too far (imo).