Tom, I have read several of your articles regarding the desirability of having a specific dough temp after kneading in a commercial setting. In the home setting is there a reason why one would want a specific dough temp. I assume that temp would help to determine fermentation time and or amounts of yeast and temperature of fermentation ie, room temp, fridge temp or controlled box temp. Is there a formula that we as home bakers can use to plug in all the variables to help us know how much and how long the fermentation process should or will take for a desired result?
Mark
