Hello from Beatty, Nevada. I live just outside Death Valley where it feels hot enough to bake bread without an oven. (Furnace Creek is supposed to get to 130F / 54.4C today.)
I haven't made any bread other than in a machine (>gasp< sacrilege!), but I do make pizzas from scratch. My favorite is a 5-7 day cold fermented dough. I've also made soft pretzels from scratch. It's only a matter of time before my first scratch loaf.
I found the forum as I was looking for info on refurbishing a classic Hobart A200 mixer I picked up for free. I took it apart and cleaned it, and am in the beginning stages of reassembly with some replacement parts.
I am also on the pizzamaking.com forum.