Welcome back to the forum.
In your post, I believe you are referring to my efforts to use the Lehmann sponge method with the JerryMac recipe that I described at Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,6515.msg62814.html#msg62814
, and that the tdeane post you are referring to is the one at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,7385.msg63694.html#msg63694
If you plan to use the tdeane poolish method, Terry will be the best one to answer your question on the temperatures to use, or any other related questions.
You are correct that Tom Lehmann specified using cold water as part of the final mix (see his PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=38304#38304
). I am sure that the cold water was specified to be sure that the finished dough temperature after adding the sponge as part of the final mix was within the range of 80-85 degrees F. That would help insure that the dough doesn't ferment too fast. I don't know offhand whether Terry strives to achieve a particular finished dough temperature but he should be able to address that issue.
I also did indeed mention using water at around 62 degrees F for the preferment, at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,6515.msg56131.html#msg56131
. That value is typical of a classic ambient temperature fermented sponge as used in an artisan baking environment where the temperatures are carefully controlled so that consistent results are achieved day after day. It is not my practice to cold ferment sponges or poolish, but if I were to use cold fermentation, I would have to factor in the water temperature used to make the preferment as part of the overall window of usability of the preferment. However, I tend not to think that using roughly 60 degree F water would make a huge difference in the final results when using cold fermentation.
I think that you will find that in a home setting there are an endless number of variations--from the actual flour/water compositions, water temperatures, yeast quantities and other ingredients, and the split of ingredients between the preferment and the final mix, all of which will dictate the biochemical activity of the preferment, the final dough performance, and the final crust characteristics. Unfortunately, not all of these variations work as hoped in a home environment, usually because people guess a lot and/or fail to understand the nature and extent of all of the biochemical activity and their effects on the final product.
On the matter of using or not using yeast in the final mix, I think that you will find that most dough formulations call for some yeast, often quite a bit, as part of the final mix. It will depend on the particular dough formulation, the nature and duration of the prefermentation activity, and the results sought to be achieved.