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Proofing is the most nebulous of the steps, and the conclusion they come to is basically that there is no set time, you just have to check for proof using the technique that most of us have been using forever! So the times are just guidance, your exact room temperature, starting dough temperature, and yeast liveliness will all factor in.
ETA: I should mention, I think my loaf above was under-proofed based on the way it baked! I probably needed another half hour beyond what I gave it.
Proofing is the most nebulous of the steps, and the conclusion they come to is basically that there is no set time, you just have to check for proof using the technique that most of us have been using forever! So the times are just guidance, your exact room temperature, starting dough temperature, and yeast liveliness will all factor in.
