this is all rule of thumb. Different RT and atmospheric conditions will give you differing results. Don't be tied into a particular time. Look at the dough. Leave it on the counter to BF until doubled, then ball it tight and toss it in the fridge until you are ready to use it. If it's overflowing the container even in the fridge, reball it. Wrestle that monkey down, and make a note to use less yeast / starter next time.
When it's -2:00 from GO TIME, bring it out. If your environment is 85 degrees or up, you may have to shorten that. If not, and this time of year, it shouldn't be unless you live in a sauna, you will be looking at 70 or so RT. If the kitchen is hot from preheating the oven, put it in some other room. Be gentle on stretching - let it rest a little during the process if it needs it. Too much effort is... too much.
All my opinion, based on my experience.