Climate affecting dough rise
This is my problem/challenge: We used to live in a cooler climate where I made this no-knead bread with a fantastic oven spring. This is the recipe:
1/2 cup starter
1 1/2 cup whole meal flour
1 1/2 cup white flour
1 1/4 cup water (or a bit more)
1 1/2 tsp salt
I mixed with with a wooden spoon at around 9pm and let it sit on the counter at a temperature of about 18 deg C. In the morning I'd shape into a boule and let rise again for about 3h, then bake in a cast iron pot. It rose beautifully in the oven with a nice tangy (but not too sour) flavour and a chewy soft crumb.
However, we moved to the tropics...I'm using the same starter which is very active/strong. The first attempt with this recipe flopped completely, the dough cracked pretty much straight after shaping, way over fermented. The temp here overnight is probably around 26/27deg C. I tried again with half the starter (so 1/4 cup) and it was better but still over fermented I think. It cracked a little bit after which I put it in the oven straight away. Not much oven spring and fairly dense outcome.
I tried again this time with 1/2 cup starter, bulk ferment at 28 deg C room temperature for 1,5 h with two stretch and fold and then shape and put it into the fridge overnight. The next morning I took it out, let it come to room temperature and baked it. Definitely the best outcome but still not great oven spring.
Anyone got any suggestion as to how I could improve this with keeping the high ambient temp in mind?