Do bakers, then tend to favor the lower temperature because
healthy yeast multiplication is a higher priority than a
predictable fermentation? I wondered about that also. I think it
is important to put the material I cited into context. More
particularly, the materials I cited apply specifically to bread
making. While there are a lot of similarities between bread
making and pizza dough making, there are also several
differences. For example, for bread making, the window of dough
production and use tend to be quite short. As a basic example,
according to a chart I found in Prof. Raymond Calvel's book, The
Taste of Bread , at page 46, the window for preparing a straight
dough for French bread is about 6 hours. It is even less for a
bread dough made using the improved straight dough method (4 1/2
hours) or the straight dough method with intensive mixing (4 3/4
hours). Also, the balance between gas production and gas
retention is arguably more important to bread production than
pizza dough production because you