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At 104 F, yeast growth begins to slow; at 120 F, yeast begins to die, though some cells might still survive in healthy dough. Once your dough reaches a temperature of 80 F, more lactic acid will accumulate in the dough, giving your bread a buttery flavor with a bigger crumb and crunchy crust.
As a general observation, the fermentation rate increases with a rise in temperature up to a maximum of perhaps 100 to 105 F (38 to 41 C). The rates of carbon dioxide generation of dough without added sugar over a 3-hr period at various temperatures within the range of 81.5 to 95 F (28 to 35 C) are shown in Graph 1.here is a specific relationship between yeast and temperatures. Like most living organisms, the metabolic activity of yeast ceases above and below certain fairly well defined temperatures. Its ability to leaven is also effected over a broad thermal range. These are summarized in Table 4 below.