Baking in high heat environments
So, I live in NYC and we've hit the peak of the summer and its averaging around 90-95 degrees in my apartment all the time. The humidity has got to be close to 70 percent consistantly and there aren't any cool spots in my apartment. I baked a BBA cinnamon raisin loaf today and I payed close attention to the timing. My dough was fermenting and rising a little faster than 2x it would have taken at an average room temperature according to the recipe. After the bread was finished I tasted it and noticed that, even though it had a good flavor from the enrichments, it was still missing that deep complex bread flavor. I was using quality ingredients and what not so I know it's not the flour. My question is basically, if I know the ambient temperature of a room is going to cause the yeast to go into overdrive, is it appropriate to reduce my yeast amount and allow it to ferment for a longer time to pull out sugars from the starch? I know I can always ferment over night in the fridge but I was skeptical of over fermenting. Thanks guys.