I really don't like cold weather but at least it makes for temperatures that allow for long fermentations. I find the flavor of the breads made at this time of the years are more intense than when the bread is made during warmer weather. The average temperature of the house is about 63°F and I can do 12 hour and longer ferments when it is that cool in the house. Here is a picture of the first cool fermented loaf of the season.
It tastes really good too. I have already had three slices and wondering how long it will last.