Hello! This question is on behalf of a friend who lives in India. Its pretty warm there these days. the temperatures are going upto 47 degree C. The recipe she follows doesnt seem to be for warmer areas. after 3 stretches and folds when she keeps her bread for proofing it just cracks up within an hour ( i believe it gets over proofed). the resultant bread is flat and dense. Though, the taste is very good. Please help with some input.