Bread-Bakers v107.n015.3

To the best of my knowledge, the most likely effect of warming flour...

...would be to cause bread dough to rise too quickly.

Really.

In bread making, time = flavor. So, if the dough rises too quickly, 
then the bacteria, enzymes, etc. won't have enough time to bring out 
the delicious natural flavors in the flour.

Typically what one does is pick a desired target temperature for the 
dough out of the mixer (often 75-77 F for artisan, non-sourdough 
bread) and a desired fermentation time (1 hour?, 2 hours? 3 hours?), 
and then adjusts (through trial and error and/or calculations) the 
input water temperature and the amount of yeast so that you hit the 
desired output temperature and fermentation time.

Hope this perspective helps.

Allen
SHB
San Francisco