Mixing water temperature
The dough temperature after mixing sets the fermentation pace. To hit it, dial in the water temperature — a cold or warm kitchen is compensated through the water.
Use water at —
How it works
Water = N × (target dough T) − (flour T + room T + [starter T] + mixing warm-up), where N is the number of terms: 3 without a starter, 4 with one. The mixing warm-up (friction factor) is ≈ 2° by hand and ≈ 6° with a mixer (depends on speed and time).
If the calculated water is hotter than ~55°, dilute with cold water or ice and never pour boiling water onto a starter. The thermometer is a guide; dough readiness is still decided by the dough itself.