I left the levain out in my 63 degree kitchen overnight and of course it didn't rise. I kept it in a 95 degree oven the following day and it took 10 hours to double (was supposed to triple). Apart from that, my only deviation from the recipe was to not add the optional vital wheat gluten.
Accidentally overproofed on the final day, which I think resulted in a flatter top. It's been a few years since the one time I made regular milk bread, so I can't compare to what the texture and flavor should be. But this turned out to be great sandwich bread. Not worth all the time and effort though.
