Can I blame the Pineapple Express (humidity) for my slack dough?I
I baked Hamelman's Vermont SD with Increased Grains today. It was, literally, a flop. I've baked this bread before, and with higher hydration, and had excellent results. Today I ended up with a slack sticky dough that stayed slack throughout - flat loaves with a spongy crumb. True, I held back 4 oz of flour from the recipe but that was based on previous experience. I also used an AP flour of unknown protein instead of my usual 12% protein flour. But I suspect the reason might be the bizarre weather we've had in Seattle the past couple of days. Record breaking humidity -- it's like Jersey hot and humid. Apparently we're catching some tropical air current (the Pineapple Express).
I'm not used to baking in humid weather, so my question is...how big a factor is it? Do people who cook in humid climates routinely up the proportion of flour?