OK I'm in pondering mode... 

Apart from fermentation time (and the indirect effects that this has on acidity levels, breakdown of starches etc.), I can't think of any other reasons why dough temperature should affect the quality of bread. 

I'm particularly interested to learn if dough temperature has a direct effect on gluten...do higher temperatures favour elasticity or extensibility? 

Perhaps dough temperature affects enzyme activity...and therefore protease....hence the elasticity/extensibility....

Perhaps certain amylases are more efficient at higher temperatures and therefore different sugars are available...important for sourdough since lactobaciili metabolise sugars differently to yeast...?

Do particular flours have specific 'ideal' dough temperatures...and if so, why? It's all a mystery to me!

As always, any information and help is much appreciated.

Thanks

FP

Yesterday I started my first sourdough loaf. I usually prefer a no-knead approach, but decided to knead this mostly whole wheat dough with my stand mixer. It was kneaded for 12 minutes at 4 in a Delonghi/Kenwood. At the end, there were great gluten strands, and the dough was at about body temperature - 98F or so. Did I ruin my dough letting it get this warm? I immediately stuck it in the fridge - where it didn't seem to rise much if any - overnight. After 2 hours on the counter it still hadn't warmed up, so I don't know if it will rise now.