Thank you for this! SO HELPFUL! I've been failing at loaf after loaf after loaf (probably tasted and tossed almost a dozen in the last couple months) and now I think I know why. I'm in an apartment on the top floor, and it's probably much hotter in my kitchen than I realize. So I'm getting breads that dissolve into piles of crumbs. Does this sound about right? I'll try another loaf asap (this time with much shorter rise times than recommended) and report back.... :)

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