DDT in Peter Reinhart's Whole Wheat Bread
In Peter Reinhart's method of making 100% whole wheat bread, there is a resting time of 5 minutes after kneading followed by a final 1 minute of kneading to strengthen the gluten. If I want to take desired dough temperature reading, should it be taken before or after the rest?
I notice that desired dough temperature is usually recommended as about 78º F. But if my weather is 85º F, can the DDT be higher but using less yeast AND what should it be?
Guys, I need and appreciate your help.