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!

Absolutely! Just give the oven a little breather if it’s acting a bit dramatic, keep that notebook close, and let the rhythm guide you. Those pastries will shine brighter than any spotlight—you’ve got this!