Remember, bonci is using an ultra hydrated dough. If your not, you will need more yeast than he uses. Also, I use filtered water from the fridge, and with mostly stretch and folds, its never above about 65 degrees when im done mixing. Bonci with his high speed spiral mixers are definitely warming up more than that. Perfectly timing a one day ferment is really all about hydration and the temp of the dough when it goes in the fridge. With more details we can zero in even better. Good luck!