Living in the tropics of North Queensland,Australia,I've noticed the initial rise of my loaves takes about 45 mins (doubled in size etc.).Apart from refrigerating the dough(4deg C),is there any way I can retard the rise to obtain more flavour (I'm assuming the longer the ferment the more flavour to the loaf!!) I usually score my loaves when I place them in the the loaf tin to check the second rise as well as the finger test and this second rise takes about 20 mins.Am I destined to bake "average" loaves because of the relatively rapid fermentation etc.(daytime temps. here are 25-30 degrees in the winter!!).
Any Floridians out there to give me some help?
Cheers,Weather Report .