It is essential that the dough is kept near 78°F (25°C) as much as possible (minor fluctuations up and down are ok).
It is essential that the dough is kept near 78°F (25°C) as much as possible (minor fluctuations up and down are ok). If temperatures dip down too far, you might have to extend the bulk fermentation duration to compensate, and vice versa. Use your judgment, the signs described below, and be flexible.