This is my recipe for canning peppers.    I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil.  Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling spices.  Seal lid and let sit for 2 weeks before eating.    I have been doing it this way for more than 10 yrs now and never had a problem. But I've been doing some reading and I'm a little concerned about my process. All kinds of recipes say I should put my filled jars into a tub of water and boil for 15 minutes. I just want to be safe and not get anyone sick. Any advice would be appreciated. 
There are three factors that will make dough rise more quickly: 1- More water 2- More yeast 3- More heat from any source  More yeast will make the bread rise more quickly but won't create the sticky texture and better flavor that you describe.  More heat will be the same, not just from your heated water but also the temperature of the room- it would accelerate rising but not change the final texture. I have noticed that when my water is too warm that the dough is stickier- but not after rising.  More water will make your yeast able to act more quickly. It will also create steam that will make the crust a little chewier. It would also, obviously, make your dough stickier.  Even though your process makes the water content the least suspect variable- In my opinion, it is the only one that matches your symptoms. Perhaps the day was slightly more humid than you thought? Perhaps you mismeasured a little?  It's easy enough to experiment with your next batch and add a little bit more liquid. Artisan bread just gets better with more liquid. Sandwich bread doesn't so don't bump the water content up too far. My standard sandwich bread recipe is 65% hydration by weight. 