Such is not the case for me. I bake in the heat of summer. 95+ºF outside and I turn the oven on to 500ºF. I can't exactly explain why, except that summer is when I have the time to coordinate my day around the bread.
That's the thing with bread: The actual hands-to-dough work is not all that intensive, especially if a mixer is employed. It is the waiting time: 16 hours, 20 minutes, 3 hours, 1 hour, 25 minutes - that force baking to command scheduling priority.
Today I did a bit of baking using a new recipe that I found on an amazing website: The Fresh Loaf.
Last night I started with the poolish and pate frementee (two methods used as bread starters. Usually a recipe calls for one or the other. This recipe called for both). This morning I mixed, let the dough rise, shaped, and baked. I came out with three loaves, two of which are ready for photos. Above is the baguette. Below is a batard - something a little bit longer. I think the batard is going to make wonderful sandwiches over the next two days.
Now, what can I bake this weekend???