Batter and Dough Temperature

Practically speaking, however, bakers seldom, if ever, control gluten development by controlling dough temperature. That is because dough temperature is controlled for other reasons. For example, in yeast-raised doughs, proper dough temperature is important for controlling yeast fermentation. The ideal dough temperature for fermentation is typically somewhere between 70° and 80°F (21°–27°C), although this varies from one formula to the next. If dough temperatures are too high, fermentation occurs too rapidly and flavor does not develop properly.