Thank you for the wonderful information. Can I check with you if I am living in an area with average environment temperature of 86°F, to 89°F, with humidity levels of 80% to 90%. Using cooler water, I can get the dough temperature to 76°F, however recipes call for the final dough temperate of 76°F with a bulk fermentation of 3 hours. With my current environment temperature of 86°F, the dough will likely ferment in a much faster rate and time. Is there a way to slow down the bulk temperature to let it ferment for 3 hours? I do not want to do a bulk ferment in the fridge as I would like to bake on that same day but I would like to have a longer fermentation time of 3- 4 hours. Should I start with a cooler final dough temperate 68°F to achieve a longer bulk fermentation? Thank you David

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