I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
Choosing a temperature means choosing between proofing speed and flavor + gluten development. Higher temperatures (say 80-90 f) will get you a fast rise, but less flavor and gluten is not as well developed. A long, slow rise in the refrigerator takes much longer and typically gives you better flavor and texture.
Here's a link to a good page on temperature and yeast.