Peter, thanks for posting those links and the results that you found. In the few times that I have made dough using the FP and measuring water and dough temps, I noted the same thing. That temps seem to equalize with room temps quite readily. I did not time to see how long it took but each time I took the temps, like you I was surprise at how relatively quick it was.
DMC, I'm sure they did a lot of tests to somewhat dummy proof the recipes. It seems that more people of the current generation have little desire to learn a trade or an art but would rather have a book to buy with a sure fire easy to learn method that produces quick results. Who cares if the results are mediocre right? Like you said, it was also back in the 80's and things have changed a lot since then. I'm sure his book and methods seem revolutionary at the time. I'm actually impress that it has stood the test of time and that by today's standard, his method still produces a good dough and finish product.
I'm actually disappointed that I didn't know about his book at the time I bought my Cuisinart FP, b/c one of the main reasons I bought it was to use it to make pizza dough. I started to experiment with it producing some decent results and ended up side tracked with other techniques out there.
Bill, I too have found high favor with Chad's recipe and method for the country bread. Though I have modified it a bit to fit my schedule, it too is somewhat of a dummy proofed method. Let us not forgot how many years he devoted his life to learning bread from the masters before we were given such a technique to make outstanding bread and pizza. I made a great loaf of Lazy Man's bread (aka Tartine bread) but unfortunately the pics are stuck on my phone at the moment.