I thought DDT might get your attention. After all, who can forget Rachel Carson's seminal work Silent Spring that first brought the now-banned pesticide DDT to light. But I don't want to talk about chemicals right now, but a very different type of DDT: Desired Dough Temperature. 

Why worry about the temperature of dough?

Well, why sauté onions on the stove at a low temperature or bake muffins in a 350 F oven, or slow-smoke a pork shoulder on the grill at 200 F? Because temperature matters, that's why.

In bread-making, temperature is actually a hidden ingredient, one that could determine the difference between a weak and robust rise of your dough, and which, when manipulated, can actually control the flavor and texture of the final loaf. So yes, temperature really IS an ingredient.