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PSA: don't try to bake bread for the first time during a heat wave
Three summers ago I decided to make my first loaf of sourdough in my tiny apartment in Austin, and the kitchen hit 95 degrees by noon. My starter doubled in what felt like minutes, so I figured things were going great and let the dough proof on the counter. Two hours later it had basically melted into a puddle and stuck to everything, and the loaf came out flat as a pancake on the bottom rack. Has anyone else had their dough go crazy in the heat, and do you just stick it in the fridge to slow it down?
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