Hi Marie, the answer is generally to use cooler water to mix your dough. Check out our blog post on Desired Dough Temperature to find out how to adjust your dough temperature on warmer days. If you're making a recipe that spends a lot of time fermenting at room temperature, you could also consider allowing your dough to rise in a picnic cooler that has been stocked with enough ice in a bowl (beside your rising dough) to keep that small space at a more moderate temperature. If your dough comes off the mixer and it's already too warm (over 78°F), it won't hurt to let it rise in the refrigerator for the first 45 minutes to an hour, and then give it a fold and let it continue rising at room temperature. 

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