>>proofing dependent on . . .
humidity may have something to do with it - but temperature is the biggest factor.
yeast is a living thing - it eats sugar(s), belches out CO2 and alcohol. it multiples.
all that takes time, it happens faster when warm than when cool. although it probably varies by yeast strain, something on the order of 26C/80F is optimum for multiplication while 'fermentation' is best closer to 38C/100F. to complete the picture, one can't go overboard - yeast is killed at temps of 60C/140F. bread makers often knead up bread doughs and keep it in the refrigerator overnight/for days - the yeast continues to do its thing, just much slower at fridge temps.
you may be able to 'find' a spot where the timing is more consistent. we moved, the new kitchen has a 'hole' for the fridge. the old fridge left space at the top - super spot for rising.... got a new fridge, biggest thing that would go in the hole, I lost my proofing spot. <sigh.>
alternatives abound. now-a-days I just cover the dough and plunk it on the counter. yes, perhaps I have the advantage of experience to recognize 'done' (and 'over proofed') - but that you can learn if pretty short order. professional bakeries - and $300k kitchens - have 'proofing boxes' - temperature controlled. the more usual kitchen baker needs some flexibility in timing to make it happen.
softer sandwich type breads/rolls usually call for AP flour; artisan / country style / crunchy / hearty breads go for higher gluten aka 'bread flour'
be aware, in the USA there is no legal label definition /requirement about what gluten content is required to call it pastry/cake/AP/bread flour - you can get an indication from the protein content - but one brand of AP is another brand's bread flour in terms of gluten content.
for that reason .... I use King Arthur bread flour and Cerasota Unbleached AP - that's it - I never buy 'store brands' because of their variability. I've learned how 'my' flours work in my recipes and I'm sticking to my story. I might save some on a store brand, but that is of little consolation when it makes a brick or a naan layer cake.
if you're going to bake seriously, get a scale. weigh the flour & water - shortening/fat/sugar if used. keep notes and tweak it as you go until you get good results. 'by weight' is the best way to achieve consistency.