It's worth pointing out that yeast fermentations at lower temperatures in general result in better flavors.
This is not specific to bread, it's the same with other Saccharomyces yeast fermentations like wine, beer or sake.
In decades past, sake breweries would only make it during a 100-day period during the coldest time of the year. Today of course they use refrigeration.
Modern wineries pump ethylene glycol through metal channels on the outside of their steel tanks to moderate temperatures during the primary fermentation.
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https://www.kingarthurbaking.com/blog/2019/03/12/where-to-put-dough-to-rise
Erring on the cool side will improve dough flavor at the expense of time.
This is not specific to bread, it's the same with other Saccharomyces yeast fermentations like wine, beer or sake.
In decades past, sake breweries would only make it during a 100-day period during the coldest time of the year. Today of course they use refrigeration.
Modern wineries pump ethylene glycol through metal channels on the outside of their steel tanks to moderate temperatures during the primary fermentation.