Re: New Comprehensive Guide on Preferments for Pizza (and Baking in General)
I don’t know if this will help but several years ago the late Tom Lehmann wrote an article about finished dough temperature. The original article no longer exists but it was salvaged on the Wayback Machine at:
https://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtml
Peter