Trying to replicate my grandma's bread in a rental oven was a disaster

I was on a trip to Tuscany and wanted to bake my family's sourdough bread. The rental apartment had an oven with symbols instead of temperature numbers. I guessed the setting, but after hours, the bread was flat and dense. The local flour felt different, and the yeast didn't rise like back home. It was a real letdown, wasting a day and good ingredients. Now I know to check oven temps with a thermometer when baking away. It's a reminder that baking needs control, even on vacation. Maybe I should stick to buying bread from local bakeries next time.