The first time I made bread dough from scratch, I had no idea how much of a role temperature played in the success of the final product. The way I found out was by having to scratch my first batch and start over. I looked at all of the things that may have affected the outcome of my bread dough, and through trial and error, I realized that the temperature of certain things was definitely important. For example, when the water I added to the yeast was around 110 degrees, the dough seemed to rise better. The temperature of the room where the dough was rising was a factor as well. When the room was warmer, the dough would rise faster. Of course, it all depends on what you are making, but in general, temperature definitely makes a difference. I learned by trial and error, but you can click on the link below for more information on temperature and bread dough.
Read More: How to Make Bread Dough