Baking Bread in a Heat Wave

I noticed my bread was done baking 5 minutes early during the past two weeks of super hot weather. I asked my husband Mr. Physics how could this be? He said "You're starting with a dough that is already 85 degrees, so it doesn't need to warm up." This makes total sense. It's not as crazy as it seems to bake bread in the summer because the hot oven dries out the humidity in the kitchen. My latest fun is is adding a little bit of coarsely-ground cornmeal to the dough.