No knead dough in tropical climate
I live in Thailand, where it's very hot and humid right now. I have been trying several no knead dough recipes with varying degrees of success. Everything always looks great, exactly the same as the pictures on the websites or the video clip s up until after the first rise. And it always goes downhill from there.
The biggest problem I have is I haven't been able to develop enough tension and the skin to keep my dough in some sort of shape. I have tried the quick fermentation recipes (2-4 hours) and the overnight one (12-18 hours). I have tried the stretch and fold technique during the first rise, which did give me a better texture. I have always ended up overworking the dough during shaping and ended up with a blob.
I have searched and searched for answers, tips, and techniques all over the Internet, but I haven't found anything that works for me. Please help.