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dan78
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During bulk fermentation it's good to keep your dough between 70-75 degrees, the warmer it gets the faster it rises and the LONGER it takes for it to cool down in the fridge which can lead to overproofing.
To stay in this range, use room temperature ingredients, really pay attention to water temp. During really hot days, I use colder water to offset the temperature outside.
When baking, you know your bread is done when it reaches 200 degrees Fahrenheit. Water boils around 210 degrees so at 200, most of the water in the bread should be evaporated.