Temperature before proofing
In artisan bread baking, temperature control is one of the most important factors and all the book I read mention to desired dough temperature, room temperature (~20-21*C), oven temperature...
My problem is I live in a tropical country where the temperature is around 27-29*C all year round. I know how to calculate water temperature to have desire dough temperature but as you know, the dough temperature will soon be saturated by room temperature.
This problem is the same for my bulk fermentation. The result is my bread is a bit too sour.
I think that the temperature in fridge is too cold (1-4*C) for these steps, and it is only suitable for overnight proofing.
Can you suggest what is the best solution for me?