Brioche dough temperature for Tartine brioche recipe?
I'm planning to make the brioche from the Tartine Bread Book.
In the recipe it recommends bulk fermentation at a room temp of 70 degrees for 2 hours.
I don't have anywhere in my house that's anywhere close to that cool, especially at this time of year.
I plan to control the temp by cooling the milk, eggs, flour , and then if necessary put the dough in the fridge for a bit.
My question is, if a 70 degree room temperature is recommended, should i try to keep the dough temp at 70, cooler than that, or warmer than that?
Am I over thinking things?
The house will probably be around 77 degrees, I don't really want to get it much lower than that.