I was afraid I'd have to give up my sourdough for the summer, but I've found a schedule that works beautifully.
At breakfast time I mix up my leaven (a tablespoon of starter with 150 grams each of flour and water). I let it rise until about 3:00 in the afternoon. It's flexible, I can leave it for hours later; I just need to work with it so that there are still three or four hours before bedtime.
At 3:00 I mix up my dough for the bulk rise. I'm usually home during the hot part of the afternoon anyway, because in the summer I like to get errands done early while it's still cooler. So in the later part of the afternoon I make sure to turn my dough every half hour or so, until it's had a three-hour rise.
Right after dinner I shape it, set it into my Pyrex bowls, and leave it in the refrigerator overnight for its bench rise.
First thing in the morning, while I make my tea, I heat the oven to bake, and within an hour the loaves are out on the counter smelling delicious.
What's so great about this schedule?
1. The hot oven baking is done first thing in the morning, not during dinner prep.
2. Fresh bread is ready to share during the day if you want to give a loaf away. I never found that convenient when my loaves were finishing at 6 p.m.
3. The second rise is much more controlled, and the finished dough comes out of the towels much better.
4. A warm summer kitchen doesn't compromise the quality of the bread.