What is the yeast? Temp might be important for that particular recipe...being a clone attempt.
I use wyeast French saison a bit and temp is not super critical in my mind. I generally ferment around 64 and it might get to 70 in my cold house. Might not have as much phenol character as a hotter ferment, but I like it better that way.
I think all good brewers need to control fermentation temps...absolutely critical IMO.
Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife...
Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.