I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake".  In the recipe it states to prove      for about 1 hour, until the dough is at least doubled in size and   springs back quickly if you prod it slightly with your finger.   I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. The crumb appears okay but it's very dense as you get to the bottom of the loaf.  I've been googling and it appears the problem may be that I have over proven.  Paul Hollywood is located in the UK and his book is aimed at locals (evidenced by comments about ideal kitchen temp of 20C to 22C, 68f to 71.6f). I live in Brisbane, Queensland. The ambient temperature yesterday was 28.5C (83f). He also states in the recipe to use water that is cool (around 15C / 77f) so I use water from the fridge mixed with tap water.  So my questions are:   Does the ambient temperature of the kitchen affect the prove time? If so how?  Does the water temperature have an impact on just the rise or on the proving as well?  Should I shorten the prove time and if so how to I judge how much?    They really boil down to, how do I factor in the sub tropical climate when using a bread recipe written for the UK and north America?  Btw, I'm not keen on continually poking the dough while proving as I'm concerned that this may affect the prove. 
You cannot simply replace sugar with fresh fruit in baking recipes.  Sugar is, well, 100% sugar.  Fruit is mostly water, on the order of 70-90% depending on the particular fruit in question.   The remainder is usually sugars, starches and pectins for the most part.  Any recipe not specifically designed to be sweetened with fruit is going to fail spectacularly if you try to substitute.   To do so, you would have to calculate the water weight in the added fruit and remove it form elsewhere in the recipe (if there is enough liquid elsewhere in the recipe to do so) at the very least.  Sugar is also extremely important to the structure and moisture retention of baked goods (with the notable exception of yeast raised breads), and simply substituting it out is going to have a deleterious effect on the texture.  Instead, you should search out recipes that are sweetened in a manner that meets whatever requirements you have.   Applesauce and cooked down pears, as well as bananas might be suitable, but it would depend on the specific application.    In any case, almost no sugar will be lost during baking; all fruits will retain essentially all of their sugar.  Except at the very edge of the baked good, where browning occurs (indicating caramelization and the Maillard reaction are taking place), the sugar will be unchanged by the baking process.   The amount of sugar lost to browning in the crust is vanishingly small. 