Ideal temperature for balling

Hi!

I have been making RT dough for a couple of years now. I’m from Argentina and the summers are hot and humid. I realize I always have the same issue with my dough in this time of the year, as it’s super hot and it’s super hard to handle. It’s not that it just ferments a lot, it gets sour and too stretchy. Like the gluten is destroyed before growing.

anyway, because of this I bought a wine cooler so I can ferment at its higher temperature of 18 °C (64-65 °F). Not ideal but constant and dry.

I’m doing the same procedure as always:
– 64-65 HR
– 3% salt
– 11.5 % protein flour
– 4% rye flour
– 0,05 % ADY (for the wine cooler temps)
– final dough temperatur 23,5-24,5 °C (74,5-76 °F)

I mix by hand, bulk ferment for 2-3 hours, do a round of stretch and fold (usually one is enough as the dough is not too wet) nad then wait 2-5 hours more before balling. Then it goes for 24 hs.

what I’m finding now is that the dough is tearing when trying to ball. It happened a bit sometimes before but now it seems to be every si…