A slower loaf
I stopped fighting the clock with bread. The dough now goes into the fridge after its first fold and stays there until the next evening. It asks for nothing in between.
The crumb is more open and the crust tastes of something other than flour. Mostly, though, I like that the schedule bends around the week instead of the other way round.
Notes for next time: a little less water on humid days, and score deeper than feels polite.