Baking when you live in an oven

It's 95 degrees and my state is burning, but bread still has to be made.  I have learned a few things, though, from this experience, and I want to share them.

• Once it's hotter than hell, it doesn't matter anymore if you turn on the oven.  You may as well have good bread.
• Using a bread machine for mixing is still a good idea, but DON'T leave it in there to rise.  The machine doesn't know that it's nigh-100*F and ash is falling from the sky - it will still heat up your dough to encourage it to rise just as much as when your furnace fails in January and it's 55*F.  What happens?  The dough starts baking during the rise cycle.  Not cool.  Pull it out and just set it on the counter with a moist towel over the top of the pan or bowl.
• Dough rises much FASTER when it's sweltering.  Check it often.
• Baking also goes faster.  How does that work when the oven still needs to heat to 350* and it has a thermostat???  No idea.  But it's true.  We had a couple VERY interesting loaves and pizzas in the last few days.  
• If you normally rely on the glorious smell of fresh-baked bread to tell you when it is done - DON'T!  You won't be able to smell it over the smell of burning trees.  

That's all for now.  I hope that lightens things a little.