Bread Proving Time in Warm Climates
A higher water and ambient temperature definitely speed up proving and rising. The consequence is poorer flavour and dense bread. Generally the slower the rise the better the bread. 

If you don't have somewhere cool in the house, try proving at room temperature for, say, 20 mins to get the yeast going, then finishing in the fridge. Or if you can wait, just put it straight in the fridge and wait overnight. Take it out an hour or two before baking to take the chill off.