Chaz. Most but not all people put the dough in balls to rest in the fridge. Most people let the balls warm up out of the fridge for an hour or two.
But, without knowing more it is really a crap shoot. For example, a barely kneaded dough would need more time for the gluten to develope with stretch and folds. An over kneaded dough, maybe needs more time to relax in bulk, with tiny yeast.
If you want to cut the chase, post the recipe. That is the only way, really. How do you measure, by weight or volume. Type of flour? Hand knead, machine knead? Spill your guts or else. Just kiddin' Just looking to help. Let us know.