I use the clear containers also. In my kitchen, there has definitely been a range for "ready to bake". I'm usually somewhere around the second/third pic in this thread, as far as activity appears before baking. As the years go by, (and now it's more interesting to compare with Craig's yeast prediction table) I can flip a container, see the activity, and mostly know what to expect. I can stack the containers, rearrange closer to the oven if needed, etc.. If I'm cooking throughout an evening, there's always "extra" dough, and by the end of the night, sometimes a 300g dough ball pops the top off a container, and the bottom of the ball looks blown (kind of like the first pic in this thread), I'll bake anyways for lunch the next day, and usually I'm pleasantly surprised how it bakes up.