My dough turned into a puddle after 3 tries in humid Houston

I kept following the same recipe, but every Saturday in July my loaves spread flat before baking. Turns out my flour was soaking up moisture from the air, so hydration was way off. I started holding back 50 ml of water on rainy days and the difference was night and day. Has anyone else adjusted their recipe based on local humidity?

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the_vera26d ago

Boston in August taught me the same lesson, only it was my sourdough that decided to become a swimming pool. I finally weighed my flour after it sat out for an hour and it had gained about 20 grams of water weight. Now I just check the weather app before I mix, and if it says 80% humidity I cut the water by a third of a cup and pray. The first time I tried that, my bread came out so dense it could double as a doorstop. But it beats scraping a pancake off the peel every Saturday. I'd rather eat a brick than another puddle.