Chief, Your heating up of that dough reminded me of something that I learned from the second bread book I got in '75 (the first year I was baking bread) - The Complete Book Of Breads, by Bernard Clayton Jr. He had two relatively new (at the time - don't remember when the book came out) methods for making bread, which speeded it up - Instant Blend, and RapidMix.
Instant Blend was put out by Red Star yeast, who was the first (I Think) to put out that instant yeast, that you see everywhere, now. The RapidMix was put out by Fleishman's; they also had instant, even though they still had "active dry yeast" on the packs.
Both methods called for mixing the yeast with some of the flour (as many recipes do now), but then heating the liquid to 125-130°, and mixing it with the flour and yeast, and beating it, with the mixer (this was back in the days when mixers with dough hooks were relatively unknown) to develop the gluten. Then the rest of the flour and other ingredients are mixed in by hand, and a smaller amount of kneading is needed (pun intended). With instant blend, the dough is rested briefly, while heating oven, and getting pans ready, then it's put in the pans, rises to double, which is fast, since the dough is still very warm, then it's baked. The start to finish time is about 90 min. The RapidMix method has two rises, as with usual methods, but is still fairly fast, due to the heat of the dough speeding the yeast up.
When I tested these methods, however, I thought that the speeding up of the rising resulted in a less flavorful bread. Through the years, the best flavored breads I've found were usually the ones that rose at room temp, and took longer - a lot longer! Usually started the day before, or maybe even before - years later they came up with that term pre-ferment, which isn't any more work - just planning. Saves yeast, too - 1/4 tsp a couple days before, will be about 2 tsp today!
You might want to do an experiment and compare the flavor of one of those 2 hr breads, compared to the same recipe, but starting with a biga, poolish, or other pre-ferment. The difference is amazing.