Summer baking/dough raising?
I know a lot of bakers take time off from baking in the summer because it's so hot but I refuse to eat store bought bread and will need to bake occasionally. This brings me to a question: If you bake during the hot months, how do you deal with raising your dough?
Our typical summer day is anywhere from 95-110F. We don't have an AC, only a swamp cooler that slightly cools but mostly humidifes the house.
I'm concerned that this will lead to very quickly risen breads and a bland taste. I will retard in the fridge overnight when possible but does anyone forsee me having a huge problem with breadmaking in the summer?
Any tips are much appreciated!