Your place sounds like my place! We are about to drop a video of me making this bread (should be on the King Arthur Facebook page on 4/15--you don't need to have Facebook to watch). For flours which are 65 F I used 90 degree water for a dough temperature of 76 F. I fermented for 12 hours and my dough was almost tripled (maybe a little much!). That was with 100 grams of starter. I may start lowering that quantity soon as the seasons change. Did you double overnight? Glad to hear of your early success ("family loves it") and, I understand the quest for better. Happy Baking!

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