If you’ve looked at any quality bread recipes or books you may have noticed that dough temperature is nearly always included.
An often asked question is whether it really matters. Do we really need to bother with temperature? Is it just for professional bakers or those pedantic and fanatic personality types? I’m sure those personality types would revel in those details, but that doesn’t necessarily mean bread dough temperature is not important. So how important is it for the home baker? To answer that question we should examine the role temperature plays in influencing fermentation and bread quality. Lets start with some fundamentals and elaborate from there.