Definitely as a beginner it helps to follow a schedule and start to notice some patterns. As you make bread more and more you start to rely on more visual and tactile signals. For instance, I know that the levain is ready when it appears 'bubbly' enough, and the stretching and folding is done when the dough is 'tough' enough, and that the bulk fermentation is complete when the dough has approximately doubled in size.

This is a great beginner's guide that I have shared with many folks: https://www.theperfectloaf.com/beginners-sourdough-bread/. After some time I have settled on theperfectloaf's 'best sourdough' recipe, which has a higher hydration.