I finally stopped over-proofing and my Friday bake jumped to 48 loaves sold out

Ran a little test at the shop these past two months. I was pulling dough too early out of habit and calling it good. Started using the poke test on the bench at 78 degrees instead of guessing by clock time. First week I lost two batches to overproof, but by week three I hit 48 loaves sold out on a Friday, which never happened before. My Saturday morning crowd in Lowell usually clears 30 and I'm dumping the rest at half off. This time the racks were empty by 10:15. I'm not saying poke test is gospel, but the clock was lying to me and I should've caught it a year ago. Anybody else find their proofing window is way narrower than the books say, or is it just my kitchen running hot?