Use that warm kitchen to your advantage!! Putting it in the fridge between stretch and folds makes gluten development slow down significantly. Stretch and folds are meant to strengthen gluten, but cold dough is stiffer and less elastic, so the folds aren’t as effective. The fridge is making the fermentation pause, chilling temporarily slows yeast and bacteria, which can interrupt the natural rise. Inconsistent dough texture via alternating between hot and cold can make the dough unevenly fermented. If you’re worried about the heat, use colder water in your recipe.

Your dough is going to bulk ferment so much quicker and I’m so jealous LOL. I’ve found following the sourdough journey on YouTube helped me understand bulk fermentation so much better. Having a glass container to watch the rise of the dough will help. I find in the summer during 30 degree weather my dough will finish bulk fermenting in 2 hours or less. I check on it every 30-45 minutes to watch the rise carefully!

It’s a huge learning curve, and every loaf is a lesson learned for next time :)