Dough temperature and windowpane test question
I have read that when you knead dough, it should reach about 78* and should pass the windowpane test. My problem is, if it's hot out, my dough will be 84*F and still not pass the windowpane test. How important is temperature monitoring when kneading by hand, and how are temperature and the windowpane test related? What I'm really asking, I guess, is what negative effect would occur by stopping kneading once the dough has surpassed 84* without passing the windpowpane test. And also, what would be the effect of passing the windowpane test if the dough hasn't reached 78*.
(By the way, please bear with me on the 78* thing. I'm not wedded to it; I just want to learn the importance of dough temperature as an indicator of over/underkneading, and its relationship to the vaunted windowpane test).