Hi Tomoko, You can raise your dough at over 80°F, but it will proof more quickly than the recipe calls for which will allow less time for flavor and structure development. so while you will achieve a similar rise, the texture and flavor of your loaf may somewhat suffer if you try to speed the process along too much. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253. Happy Baking! Jocelyn@KAF

• Reply