Hi Jovian, I'm so sorry I missed your excellent question! You do need to pay attention to environmental temperatures as the dough rises in the bowl, and during the final proof in the shaped form. I would aim for that same temperature range of between 75-78F for most wheat-based bread dough. It's usually helpful to go a little warmer for rye breads (78-84F), with the higher temperature most suitable for recipes with a high percentage of rye flour. Check out my reply to Kelvin, above, for some tips on achieving your desired rising temperature. 

Barb

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