I live at about a mile high (5280ish feet) and when other people are looking for a warm place to let their dough rise, I find a cool spot. That's pretty simple in the winter when the house is much cooler. In summer, it's trickier because if it's 85 degrees in the house, the dough is going to rise as soon as I turn my back on it. So, either I have really fast bread, or I bake at night when it's cool, or I shove the dough in the refrigerator to slow it down. The really important thing when working with yeast is that you should go by look and feel rather than paying attention to the clock. If it's supposed to double in about an hour and yours has doubled in 30 minutes, you shouldn't wait that extra 30 minutes.

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