Baked bread after ages - maybe a year?
Thought it was going to be a dud because I started the dough, went out, came back late, forgot it was proving, went to sleep, and remembered it only the next morning. Well, it’s lucky that temperatures have dropped 
because it didn’t really seem to suffer.
Could have used a touch more salt, but there’s nothing quite like fresh-baked bread!
(This was 2c flour with a 1/8c tangzhong, baked in a 1qt covered glass pan.)
