What you say makes sense, and it was the temperature issue that prompted my comment about the igloo. When Marco posted his recipe, it was late in March, not in the middle of December, and when JimBob used the recipe it was in June. So, some adjustment in the formulation may be required for this time of year, either increasing water temperature, using more yeast, or both, and possibly even lowering the salt a bit. As I have mentioned recently, I have been making adjustments to my dough formulations (mainly water temperature and amount of yeast, or both) to compensate for generally lower temperatures this time of year. Marco may also have an explanation we are all missing.