One of the challenges of baking sourdough here is that it proves very quickly in the heat. If I’m out working in the morning, it can be over-proven by the time I get back at lunch.
So I’m using our cool box (for our shopping) as an improvised proofing box. Currently four ice-packs seems to retard the dough just enough for my purposes.
It’ll be a very different story in the winter though, so I’ve been checking out some designs for home-made proofing boxes.
I feel another carpentry project may be on the horizon.