Need help to resolve a problem
I have been baking my bread for quite some time now. I have a bread machine which I use mainly for dough cycle only and then I shape and do the stuff in a standard fashion. In the last one month, I baked bread about 3 times with the same recipe, same measurements, same batch of AP flour.
Salt 1.5 tsf
Active dried yeast 1.5 tsf
Sugar 3 tsf
Milk powder 2 tsf
The one I baked a month back turned out very nice with good rise, crust and crumb. The dough also quite nice in handling. But after that what I found was that the dough had become unusually sticky, gooey-like, difficult to handle. And it won't rise even after 2 hours. Yesterday was the same except that there was some rise but the crust had many holes. The only difference I could point down was the room temperature. It was much cooler a month back. Now for the past 3 weeks the temperature is around 38 deg C(100.4F) to about 41C(105.8F)! Yes it's very hot weather. So my guess is that the machine also heats up a little in the dough cycle to allow for a warmer temperature.
Could the room temp be the reason of the dough behaviour? If so how to circumvent the problem? Or should I stop baking in the summer? :(