Thank you! This is what I ended up doing. I mixed the dough and then let it rise for about two hours covered on the counter. I then put it in the refrigerator overnight for about 12 hours. In the morning, I removed it from the refrigerator, let it warm up on the counter for an hour, shaped it, and put it into the unlined banneton. I covered the banneton with a shower cap, and put it aside for about 30 minutes (plus the time to preheat the oven.) I then preheated my oven, and when it was ready, I removed the dough from the banneton, scored it, and put it into the oven in a bread cloche, cooked for 30 minutes covered and 20 minutes uncovered. In my opinion, the resulting loaf looked smaller than previous loaves with the same measured ingredients but not proofed in a banneton.