extended fermentation full flavor

I've read somewhere that you can calculate extended rise time with the following:

amount of yeast for original recipe * rise time for original recipe = amount of new yeast * rise time for extended modified recipe

So for grams and minutes it might be something like:

5 * 60 =  new yeast * 120     where a doubling of rise time would use half the yeast at 2.5 gr.

My question concerns which rise time? I imagine it is bulk fermentation but does that mean that after shaping proof time would be same as original?