In summer, Mom shifts the entire bake schedule earlier. Mixing starts at 6 AM instead of 8. The bulk ferment shortens by an hour or more. The cold retard in the fridge becomes non-negotiable — without it, the dough over-proofs before you can shape it.
If your kitchen is above 80°F, use cooler water (around 65°F) in your mix. It buys you time.
This post is a placeholder — full content with the actual summer schedule coming at launch.