I keep my house at 62-65 degrees during the days in winter. My flour is stored in an area that is a pretty constant 60-62 degrees. With my Bosch Compact, and using water straight out of the water filter, I usually end up with a finished dough temperature of around 65 degrees. Depending on which NY dough recipe I'm using, I usually cold ferment for around 3 days (Fazzari) to 7 days (Glutenboy). I've read that the target finished temperature before refrigerating the dough is closer to 80 degrees. I'm getting a pretty tender dough with good crumb structure and rise in the cornicione at 65 degrees.
When I did my Fazzari dough, I left it in bulk at 65 degrees after mixing for an hour (unscientific, I know).
Questions: How critical is the finished dough temperature in a home setting for 2 dough balls after a bulk ferment (around 950 grams in total)? Should I warm my water to compensate for the lower temperature?