Thank you, this is a very informative article. I use only fresh yeast when making yeast doughs (primarily sweet yeast doughs). When I first learned how to bake with fresh yeast, the method included warming the milk slightly until it was lukewarm. Then a professional baker taught me to just use cold milk for the dough, and to let the dough rise slowly in the refrigerator. Should I still aim for the dough temperature to be 75 degrees F after the final shaped rise prior to baking? Thank you.

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