Ugh, I mean, come on. You had 4 loaves that were still edible and had decent oven spring? That sounds like a win, not a crisis. People act like a slightly early peak is the end of the world, but bread is way more forgiving than we give it credit for. The dryer trick failing the second time just proves your dough is living its own life, you know? It's not a science experiment you can just repeat on demand. Honestly, 68 degrees is not that cold. I've had my kitchen drop to like 62 when the heat kicks off at night and my loaves still came out fine the next morning. I just let them proof longer and check the dough with my finger instead of staring at the clock. Maybe you're overthinking the whole schedule thing. Just roll with it, adjust your timing, and stop panicking over a few degrees.