Hi Loanna, great question! Usually an autolyse will work best with slightly warmer water, so I would try using something in the 80-90F range, but keep in mind you final Desired Dough Temperature, and adjust accordingly. I doubt the difference in dough texture you describe was due entirely to the water temperature you used, but it does make sense to focus on this variable in order to help control fermentation. 

Barb

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