Humity & Hydration
Hi, I live in the country near Bowling Green KY and it gets a bit humid out here. I was curious if the Humidity affects dough hydration? I mixed some dough this week at a 72% hydration and it acted more like an 85% hydration when pre-shaping and final shaping for an overnight cold proof.
I am just curious if I need to factor that in as I bake during the steamy months?