Desired Dough Temperature
Most bread books will list a room temperature in which the formulas were tested. Many also give a desired dough temperature. Desired dough temperature (DDT) is typically a few degrees higher than the room temperature.
Eventually, during bulk fermentation, the dough temperature will fall to equal the room temperature. I guess with DDT, we are controlling the length of time it will take for the dough to reach room temperature.
My question is: What is accomplished during this period? Some of my best bakes have occurred when the room temperature is equal to or higher than the DDT (I rarely achieve DDT, but sometimes it happens).
Any insight would be appreciated.