As you may know, I live near Seattle, Washington. This week brought historically high temperatures. My plan was to bake bread in the “cool” of the morning. The only problem was that it wasn’t really cool in the morning. It wasn’t cool for days on end. The yeast loved the high temperatures. My sandwich bread rose and rose. And then it fell.
If, heaven forbid, we have another heat wave like this, I’m going to add another quarter of a teaspoon of salt to the dough to deal with the over enthusiastic yeast.