Baking in hot weather
I just baked two loaves of Dan Lepard's potato bread (one of my favorites!), substituting 20% rye flour for some of the wheat. Right now, my apartment is very hot (some might say it's like an oven... haha!), so I monitored the loaves very closely after shaping. After about 45 minutes of proofing, the "poke" test told me that my loaves were ready to go into the oven, but they've definitely come out somewhat undersized compared to how they normally look. Can anyone offer any advice about how to best go about telling when a loaf is ready to bake when it's ~90 degrees F inside? I'm not sure I trust the poke test anymore, though I fully accept that it might not be possible to achieve loaves that are as beautiful when it's high summer. Any and all advice appreciated! :)