Beating 36C Ambient

We're coming into the summer here, where it often 35 - 40C outside let alone in our little bakery. At the moment we bake 68 loaves. We use our leaven out of the fridge at full peak ideally, and we've gone from room temps of around 20 a month ago, to 28 at the start of our mix day and by the time we get to shaping its around 35 - 36C.... and we dont have AC .....

The other week we had to bake late, before going to bed, because the bannetons were full to the brim, and there was no way they were going to last til 2am. After that experience, we had them final proof, set @ 2C from 8pm - 2am, that stopped them in their tracks :)

We tried using our leaven less developed which resulted in a less open crumb, not cool.

We were bulking @ 17C and now @ 12, and adding ice to the water because the tap was giving us water too warm, its a pain but it works. We give a 20min autolyse @ ambient temp, and pull the dough out to fold twice, x 8 tubs, so the fridge struggles a bit to keep up, but really the big one is the shaping time I think. We have a mix of 15 olive loaves, to divide, preshape, shape, banneton and bag takes a little time, and @ 35C we're against the clock. The dough at this point is amazing and fluffy and cloud-like, beautiful but a little too enthusiastic :) 2C is always an option waiting in the wings!

We have adjusted, its amazing the power of natural yeasts and the very live nature of artisan baking. Working with the elements :)