I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I found here:  Honey-Oat Pain de Mie   255g lukewarm water 361g AP Flour 85g old-fashioned rolled oats (not quick oats) 1 1/2 teaspoons salt 64g honey 57g melted butter 2 1/4 teaspoons instant yeast  
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. 