I've made these loaves with great success in New York. Used the same proportions, same flour, same yeast and salt, while in New Orleans, then in Florida, and the loaves were extremely sticky and loose, like no-knead bread. Taste was great but definitely not baguette-style. Was it the water and/or the humidity? Anyone have any ideas. Yes, Arlene, I'm betting it's the humidity. Flour is like a sponge; it absorbs liquid from the atmosphere. Cut your water back, compared to what you were using in New York. Start with less than you think you need, then gradually dribble in more, as you mix, till the dough is the consistency you like. PJH

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