It's hot. Here's how to bake through it.

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If your kitchen is running above 80 degrees right now, everything changes. Your starter is more active. Your dough is fermenting faster. Your bulk fermentation window shrinks. And your proofing schedule from last winter is completely wrong.

Here's how to adjust.

Feed your starter less frequently or reduce the feeding ratio during peak heat. A starter that normally needs feeding every 12 hours might need it every 6 or 7. Watch the rise, not the clock.

Cut your bulk fermentation time by 20 to 30 percent. If you normally do 5 hours at 72 degrees, plan for 3.5 to 4 hours at 85 degrees. You're watching for the same signs (30% rise, bubbles, slightly domed top), just on a faster schedule.

For final proof, if your kitchen is over 80 degrees, use the fridge. Cold retard overnight is your friend right now. The dough will tell you when it's ready in the morning. Look for that slight jiggle in the basket.

The bread doesn't care about the season. It only cares about temperature and time. You control both.

What's your kitchen running today?

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It's hot. Here's how to bake through it.