This seems accurate for timed recommendations, but I was more wondering about varying recs for volume increase ("1.3x to 1.5x to 2x, and even to 3x" means let the dough increase by half, double, or triple, etc...).
2x and more seems unlikely to me. I get 2x from an active starter (or maybe a little over), but not from a normal dough. If I were to leave the dough alone completely after mixing it, maybe. But I usually have several slap and folds in the routine (or stretch and folds), which degasses the dough each time before it gets to the 2x point.
Once I have the dough shaped and in the banneton, I look for a 20-30% volume increase. That means that the dough rises above the rim of the banneton by maybe just under an inch. At that point, it passes the poke test, is obviously nicely gassed up, isn't over-proofed (no sagging or excessive jiggling), and it just feels right.
I really don't know how to explain this better. If the dough is under-proofed, it is lifeless and dense, and looks and feels just like a lump of dough. Inert and boring. If the dough is over-proofed, it looks weak, limp, tends to collapse without recovering when poked, and jiggles a lot. If the dough is just right, it feels lively, springy, light and airy without being weak, and slightly rubbery.
Once you get it right once, you will know what to look for. Just pay attention to what the dough looks and feels like before you put it into the oven. Remember that and, if the result isn't to your liking, extend or reduce the proofing time accordingly, again observing what the dough is like just before it goes into the oven. It doesn't take long to home in on when the dough is ready and "right".
Again, I have to emphasise the importance of pre-shaping and final shaping. That is when I get a lot more tension into the dough and really tighten that gluten network without de-gassing the dough too much. Those steps are, in my experience, the most critical. Whenever I skimp on these steps (usually because I'm rushed or distracted), I get punished by a bread with a crumb that is too dense, and without much oven spring.