What is the basis of dough temperture concerns?
Years ago, while I was off doing other things and not baking bread, I began to notice that artisan minded bread makers would occasionally speak about the desire to control the temperature during the initial mixing process.
I admit, I was impressed by an application of rigor to the process, and when I recently began to reacquaint myself with bread making I was glad to see that this subject has become a common topic.
So, I was surprised to find that I have been satisfied with a far more casual approach, and am even guilty of falling back on some of the "mid-century" notions of home kitchen baking.
I have been purposefully warming the water ( which refers to the, seemingly outdated, notion that the yeast needs to be activated ) that I use in the initial mix.
I have been kneading the dough in a counter top spiral mixer running at slow speeds, with an eye towards the dough development and a disregard for the temperature.
My basic recipe is a lean 75% hydration mix; flour, water, yeast, salt.
Once the dough is mixed I observe the rise and proceed when it tells me to.
I have been happy with the results and get a nice open loaf of utility bread for our home kitchen.
This has made me wonder; what is the actual intended result of maintaining a strict discipline with regards to temperature rise in bread (or pizza) dough?
I see the temperature guidelines referred to in many conversations, but I realize I have missed learning why the rules have become established as a norm.
My first thought is that it has to do with timing and the consistent sequencing of a professional baking operation, but I also wonder if there is a significant impact on how the dough handles or tastes?
Can you help me learn about the underlying concept of this subject?