I finally quit guessing my dough temp and started using a $12 instant read

For years I just stuck my finger in the water and called it good, and my loaves came out flat about half the time. Back in January a guy at the farmers market in Reno told me his bread got better when he started aiming for 78 degrees after mixing, so I bought a cheap instant read thermometer. First batch I checked, my dough was sitting at 86 and I could feel how slack and sticky it was. Now I take the temp every time before I let it rise, and my last six loaves have all had a way better oven spring. What temp are you all aiming for after mixing, and does it change with the season for you?

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