Thank you so much for the information. I make on average 10 sourdough loaves a day for Teniqua Treetops Lodge in South Africa and everything was wonderful until we hit heat and humidity. I practice a 24 hr fermentation period in the fridge and the dough wanted to crawl out and go walk-about. My loaves were on the point of over proving within 30 minutes and I was racking my brains for a solution, from less fermentation, to less proving time, but nothing worked--I'll try less water. Thank you so much.

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