At what temperature should dough typically be stored?

Dough is typically stored at a temperature range of 70°F to 80°F. This temperature is ideal for fermentation, as it promotes the growth of yeast without risking overheating, which can be detrimental to the dough's texture and flavor. At this temperature range, yeast activity is optimal, allowing for proper rising and development of the dough structure.

Choosing a temperature below this range may slow down fermentation significantly, which can lead to dense products. Conversely, temperatures above the recommended range can lead to over-fermentation, which can negatively impact the dough’s flavor and strength, and potentially cause it to collapse. Maintaining the dough within the specified 70°F to 80°F range helps ensure that the yeast performs effectively, resulting in a desirable end product.