General Mills recommends starting with a Friction Factor of 30 in commercial settings. So what happens if your dough temperature does not come out correctly? 

Simple -- record your final dough temperature and come back here. Adjust your friction factor number until the "Desired Dough Temperature" equals the final dough temperature from your last batch of dough. 

Then, just use that number for your friction factor calculations going forward. As long as your workflow / recipe does not change it should now be very accurate.

Special thanks to users Rolls and the1mu for helping with this and suggesting it be implemented!

 NOTE: For hand-mixing, choose a starting FF value between 2-5. For a typical home mixer (like a KitchenAid mixer) try a FF value between 15 and 20. As users provide feedback on FF value information I will update and add more recommendations for FF values.