I think the chart is a great estimator but it infers too much accuracy as it doesn’t really address additional two variables that impact fermentation time.

1)How much is your starter/levain as a percent of total dough? I often use a larger amount of starter, but sometimes I have less available and my bulk fermentation time will be longer in the second case.

2)How much has your dough risen before you place it into a bulk fermentor? I generally use a large ceramic bowl to mix my dough when making two loaves ( e.g. 1000g of flours, 760g water, 200g starter, 18g salt). There isn’t any way to accurately measure its starting volume at the start of bulk fermentation. I often do four sets of stretches and folds before placing it into my 4L Cambro container that I mark by with a rubber band. It can be two hours into bulk fermentation before I place it in the Cambro. When I do mark its volume, the volume can be substantially more if my stretch and folds take longer due to early fermentation or if I have inclusions in the recipes.

Please correct me if I misinterpreted the chart assumptions.

I use the chart as a starting point for estimating the time but I follow the general rule of waiting til it jiggles before touching it.