Hi, After years of making bread just fine (Baltimore suburbs; Chicago suburbs), I moved to South Carolina, three miles from the ocean, and have had nothing but problems trying to figure out the humidity vs liquid vs flour vs kneading amounts. I called the baker's hotline and was sent videos that covered pretty much what I knew generally, albeit with a bit more detailed discussion. In here, however is the suggestion of elasticised covers (since moving, every piece of liberally oiled plastic has broken the bread's surface tension upon removal) and I too have had the same problem with slashing the bread - which I never had in the other locations It would be really helpful if you could set up a chart of tips on your website for those of us living in less standard areas: High-altitude; semi-tropical; tropical. Thanks!

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