Hi Gladys, I would still go ahead and make the bread when doing a test batch. It helps if your test batch is similar in size/consistency to the dough you normally make, and even if your dough comes off a few degrees too warm or cold, you can always set your dough in a cooler spot (like the refrigerator) for 30 minutes or so, or find a warmer spot for your dough to rise, in order to get your dough rising at a more optimal temperature. 

All that being said, as a new baker I wouldn't worry too much about determining your own friction factor. You'll do fine using the estimates offered in the Desired Dough Temperature blog, or even just realizing that you can adjust your water temperature based how how warm your house is on baking day. I think friction factor is a little too nitty gritty to worry about at this point in your baking journey. 

Barb

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