Hey, I totally get that! First, I always preheat and let the oven settle—no surprises there. Then I trust my timer and set it a few seconds earlier just in case, because the first minute is the most crucial for that rise. I keep my ingredients measured and ready so I don’t fumble around, and I jot down any tweaks in my little notebook so I can reproduce the exact timing next time. And remember, the oven can be a bit temperamental, so if it’s a delicate pastry, I keep an eye on it, maybe even use a baking stone or a lower rack, to keep the heat even. Don’t let the “perfect” pressure get in the way—trust your instincts and your timer, and you’ll nail that shot every time!