Is it important to warm the flour before making bread? When I was taught to bake bread one of the tips I was given was to warm the flour first.

It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time.

Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc. 

How important do others rate warming the flour? Any tips for doing it quickly that don't involve a "low oven" since I haven't found that very successful.

Edit

For those who haven't heard of it before ... perhaps the intention is to avoid shocking/chilling the yeast when you combine the warm water (yes, of course the water has to be warmed) with the flour. Just wondering.
I beleive this to have some historical base (no citation just me) as historically, storage of flour in underheated homes was in cooler areas, or in a dark/cool place such as a cellar (in quantity) and adding enough heat (via water source) is insufficient to obtain a nice even yeast growth from a starter (also cool).

I say this as my great grandmother used to move her flour and she said this gave a more even texture (less holes) while having fluffy bread as it was stored in an unheated room - which also helped protect it from insects during long storage terms - this was a LONG time ago when I was a kid so I don't remember the exact way she said it.

EDIT: Just a thought: I wonder if kneeding on a warmed surface such as a granite block would do the same thing?  Now I have a reason to install high-end counter tops? :)