So you don't want too hot of a dough because what's gonna happen is, A, the dough is gonna proof, but more importantly, your butter is gonna start to break down.
Eventually, people started learning to save some of their raw dough or just some of the flour water microbe goop to kickstart the process the next time.
I think you have to go specifically to what you're making, just because if you bake something too hot, you'll burn the outside and you'll have raw dough on the inside.