I like the suggestion of seasonal changes in your bread-making. In winter, the oven's heat is actually helping to heat your house (which I assume is necessary even in Louisiana!), but summer might be a time for flatbreads, or maybe even an outdoor oven (or "baking" in a barbecue), or fast pizzas under the broiler, or baking during whatever times are cool enough to have windows open and AC off.
Baking less often seems like a good idea, too. I've noticed recently that my homemade bread has a life cycle, the same way a shirt does (good shirt, home shirt, yardwork shirt, rag, plant ties): warm from the oven with butter, then cold in sandwiches, then toasted, then grilled, then grilled and dipped in soup or stew, then soaked for frittata or bread pudding, or dried for bread crumbs. So baking every four days or so gives me super-fresh bread only about 3 days a week, but tasty Bread Things all week long.