I've dabbled in bread making over the years but have now entered a new phase of obsession. I did a three hour course with Brasserie Bread a couple of weeks ago that was inspiring. Just waiting for my latest experiment (70% hydration white boule) to cool so I can eat it. Lovely day here. It's 27 deg in my kitchen, 30 outside with blue sky and a gentle breeze. Perfect!
...if you meant Sydney, Australia or Sydney, Nova Scotia! Your weather reading led me to the right continent after all. It's going down to -12C tonight, here in Montreal. Enjoy your summer!