Gummy bread after many great loaves
my husband has been very successfully making the Multigrain Bread Extraodinaire from BBA for a while now. However, the last several loaves have not come out well. They are gummy and sticky. We follow the recipe as written but only use 113g of the 170g water listed (Reinhart suggests starting with 113g and adding more if needed). The dough feels a little sticky when coming together but nothing that would cause concern and when kneading is finished, it's tacky but not sticky.
At each stage the dough doubles so I don't think the loaves are under-proofed. We do live in Indonesia so I'm wondering if the humidity is currently higher than it has been and whether this is affecting the dough. After cooking today, we measured the internal temp of the bread and it registered as being 90C which is at the upper end of the recommended internal temp. The only thing that's changed is the brand of honey we use - could this affect the bread somehow?
I'm thinking that going forward we could try reducing the water by a little bit but not sure if there's something else we're missing?
TIA for any suggestions!!