Since I am sharing with professional bakers, I might as well share with some of you here who might be interested… … Tommy Lee: “The respect of the final dough temperature I want to achieve is VERY important in my bakery. Is our experience to control and achieve the temperature we want for a long and slow fermentation at the initial stage and slowly build up to the temperature of our environment. The golden rule in my bakery is not to knead the dough above 25 degree. I don‘t care how one do it, at 25 degree, the dough must be combined and correctly developed already. The only temperature we can alter from the ingredients is water (cold). And with the help of our mixer that produces friction (heat). I don’t like to torture and over oxidised my dough, so we only use slow speed and maybe end with 1-2 mins of high speed to reach 25 degree. THE MORE YOU STRAIN THE DOUGH, THE LONGER YOU HAVE TO REST TO DENATURE THE GLUTEN BOND. If the dough is not sufficiently rested, the complexity of the gluten developed during kneading will strain the human gut. And this is one reason, I strongly feel that we suffer gluten intolerant today. Bakers today do not rest their dough long enough to denature gluten for safety digestion. Don’t forget, during bulk fermentation, force can still be built with time and/or with punch down. From some of our formal training, there is a table to respect depending on the mixing (lente (slow), améliorer (improve) or intensive) style and the kind of machine used. But at the end, is the principle we need to understand to control our technique. In any case, if you need to accelerate the fermentation, my advice is: DO NOT increase the dosage of the yeast but instead increase the temperature of the final dough a bit to 28 maximum in our hot climax. At the end of the day, RESPECT YOUR DOUGH, KNOW YOUR GOLDEN RULES and train yourself to achieve it! (This is ONLY for the kneading stage)”