You're most welcome, Zazie!Thanks! Now all I need to know is what you consider room temperature (it's chilly in my neck of the woods).
We were probably around 70°, give or take a couple.
If you're below 60°, an extra hour or two should do it.
I was getting visible activity (bubbles!) before the bake, so if you see the dough starting to wake up and get happy - it's ready.
Also, my mix time was 6 1/2 minutes using a Bosch Universal mixer (standard bowl).
If using a KitchenAid, probably 4-5 minutes and not too big of a batch - especially if you do use high-gluten flour.
It is rough on machines.