Old pro at my farmers market spot dropped a proofing wisdom bomb on me

So this retired baker who runs the stall next to mine saw me struggling with my baguettes last Saturday. He told me to stop obsessing over the dough temperature and start checking the flour temp first. Apparently flour straight from the pantry can be 10 degrees colder than the air, and that was throwing my whole ferment off. I tested it with my instant read thermometer at 9am and he was dead right, my flour read 68 while my kitchen was 77. He said he learned that in a commercial bakery in Portland back in the 80s and it stuck with him. Has anyone else factored in dry ingredient temps when adjusting their autolyse times?

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