Steam without a Dutch oven
A metal tray, boiling water, and closing the door fast. It is not as good as a covered pot and it is good enough, which matters when the pot is in the dishwasher.
Salt last
Mixing salt in at the start slows the whole thing down. Twenty minutes of rest first, then the salt, and the dough comes together noticeably faster.
Winter dough is a different dough
The same flour, the same ratio, and four hours longer to double. The kitchen sits at seventeen degrees in January, and the schedule that works in July produces a flat, sour loaf.
I now proof in the oven with the light on, which holds around twenty-four degrees, and the timings from summer come back.