I don't think a 40C dough in hurts anything, and *might* even help, maybe. "They" say it helps the enzymes get into solution, etc. I dough in cool like that for my decoctions -- get it all wet and then immediately yank the thick mash and bring it up to saccharification right away, rushing through the protein rest region as fast as humanly possible to avoid adverse effects from hanging out there for more than a couple minutes.