Baking Sourdough in hot climates

Hi everyone,

Hope everyone is safe and healthy.

I am relatively new to sourdough and to this forum.

I have made few breads before, but I think due to the extremely hot weather outside and around 26 C(79 f) inside my kitchen, my breads overproof, when I do the stretch and folds.

I am using the Autolyse(30 mins), S&F5-6 times every half an hour, place in the fridge for 10-16 hours, after that, shape and place in banneton and a 4-5 hour retard in the fridge method.

Twice I have also added one lamination.

I use 76% hydration, 2.5% salt, 8% starter.

Would be glad for any tips.

PS The ones I make with cheese are tasty but do not rise at all!

Thank you