Your kitchen is right and the recipe clock is wrong :) Fermentation time is never fixed - temperature decides everything. Watch the dough, not the clock.
Three checks, use them together. Doubled in volume - that's the reference point. The jiggle test - nudge the tray, properly proofed dough wobbles like set jelly. And the indentation test - press a floured finger gently in, and the dent should spring back SLOWLY. Springs back instantly = underproofed, give it longer. Dent stays or the dough sighs and collapses = past its best.
The dough at peak feels soft like the fleshy part of your palm below the thumb. That's the sixth sense everyone develops - it's just these three checks compressed into muscle memory.
