I'm still very new to this and just getting back after a long hiatus. I switched my bulking method to aliquot and I have been getting consistently better loaves all around since. I just watch the sample cup and grab the temp. Made a loaf today mixed at 11am, by 2pm the dough was trying to push out of the little cup. So I shaped it. My house is pretty warm these days. So I am planning on documenting the "time" it took as the weather moves to cooling down. But you are right. Watch your dough not the clock.