1. The finished dough temperature of 80-85 degrees F is a recommended range for a dough that is to be made in a commercial setting using a commercial cooler. That range helps insure that the dough will be usable at the desired time. All else being equal, if the finished dough temperature is below that range, the dough will ferment more slowly and it will take longer to be at the desired usable point; conversely, if the finished dough temperature is above that range, it will ferment faster and be ready sooner. Tom Lehmann discusses the matter of finished dough temperature, and how one should experiment to find the desired finished dough temperature that is best for any given application, in the thread at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=77897#p77897
. In a home setting using a standard home refrigerator, I use a finished dough temperature of 75-80 degrees F. That is five degrees lower than the 80-85 degrees F range. The reason for the lower range is because a home refrigerator generally runs several degrees warmer than a commercial cooler. That lower range is one that Tom Lehmann also recommends for a home refrigerator. Once the dough is placed in the refrigerator, a lot of things can affect how the dough ferments thereafter. See, for example, Reply 23 at http://www.pizzamaking.com/forum/index.php/topic,20481.msg202286/topicseen.html#msg202286
. Unless I am making a dough that I want to last an especially long time, such as a week or longer, I routinely shoot for a finished dough temperature of 75-80 degrees F.
2 and 3. As you can see from Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,7499.msg64554/topicseen.html#msg64554
, Tom Lehmann is a proponent of adding the oil at a later stage of the preparation of the dough. The list shown in Reply 18 is for a commercial application. As you can see from Reply 18, the oil goes into the bowl at step 5. I am pretty certain that the idea of the late addition of the oil came out of the work of E.J. Pyler, an early pioneer in the science and technology of bread making. Tom Lehmann recently discussed the logic behind the late addition of the oil at Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,19809.msg195627.html#msg195627
. In my case at home, I use the late addition to oil if it is less than about 2%. At that level, my basic home KitchenAid stand mixer can incorporate the oil into the dough reasonably well. For higher values of oil, however, I mix it in with the formula water. Otherwise, I have to stop the mixer and incorporate the oil more fully into the dough by hand. If one is using a food processor instead of a stand mixer, even larger amounts of oil can be incorporated into the dough using the late addition method.