Good question, Odile! "Room temperature" up here generally means between 68° and 72°F, so you're quite right that your dough is rising at temperatures a little warmer than anticipated. Luckily, you can easily compensate for this by using very cold water in your dough. If you have a cooler place in your home (such as a cellar or even just a shaded side of the house with good air circulation), this can help as well. Happy baking! Kat@KAF

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