Target: 27-35°C for fermentation. Your kitchen is dancing right around the edges of it, which explains the astrology :)
Below 27, fermentation drags - compensate with warm (not hot) water in the dough, and proof inside a barely-warm switched-off OTG. Above 35 it RACES, and racing fermentation is bad news twice: it outruns your schedule and it outruns flavour development, plus the dough can go sour and slack. On your 36-degree afternoons, mix with cold or even ice water so the dough starts cool and ferments at a civilised pace.
So the lever is water temperature, adjusted opposite to your kitchen. Cold room warm water, hot room cold water. A probe thermometer in the dough takes out the last of the guesswork - 27-ish after mixing is a lovely place to start. The dough checks (double, jiggle, slow dent) remain the referee regardless of what the clock claims.
