How to regulate dough temperature after an autolyse?
I've browsed this excellent site for quite a while but only just got around to making an account. Anyway, I have a couple of quick questions which I haven't been able to find an answer to yet.
In Hamelman's 'Bread' (I've got the second edition), he tells you how to calculate the desired dough temperature after mixing by varying water temperature. Now I understand this is of greater importance in a commercial setting where timing is crucial, but I've had very good results doing it myself because it allows me to follow his timing instructions more accurately. It's useful information to have, at any rate. However:
I am unsure if there is any way to account for an autolyse phase, where the temperature will drop over time and the water has already been added. I'd imagine that with larger batches, this is less of a problem, but when I'm doing single loaves at a time, I lose much of the temperature, especially in cooler weather. Should I simply add a degrees to the water temp until it's roughly where I want it to be after the rest period?
Secondly, and I may have missed this in the book (all I could see were either straight doughs - x3 - or doughs with a preferment - x4), but how do you alter the multiplication factor for enriched doughs, where milk, butter, honey etc. might be added but in relatively small amounts. Do you just ignore them?
I'm more curious than anything, because being accurate is not the be all and end all, and I know how to compensate to some extent by extending the fermentation time if necessary. Still, any thoughts welcome :)