I’ve been baking with the same starter for years, with pretty good results. But since the weather got hot, my dough is over-fermenting and I can’t figure out how to adjust for that. The basic recipe I use is from kitchn.com - long autolyse, long rest and fold, long ferment in the fridge. But even if I keep the dough in the coolest part of the house, it’s getting very sticky very early in the process, and it keeps rising, even in the fridge. Yesterday’s attempt fell to pieces when I tried to get it out of the banneton.
I’m sure this is largely an issue of timing and would be grateful for any advice about how to adjust - or pointers to recipes that will work well in hot, humid weather.
Thanks so much!