There are many comments/ suggestions about raising the temperature of a cool environment. What about those of us who have the opposite problem: too hot kitchen in the winter, when the indoor temperature is 70 degrees, it’s easy finding a spot or create an environment with a higher temp. Any advice on how to control proofing in a too hot environment (80 to 85 degrees). In the summer, my dough rises too quickly, resulting in a stodgy bread. Thank you.

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