Hi Prajna, this article on winter to summer yeast baking should be helpful, since it does offer advice on how to reduce the hydration of your recipe in warmer, more humid months. Another consideration is the type of flour you're using. Our Unbleached All-Purpose flour is relatively high in protein (11.7%) as compared to other brands of all-purpose flour. Since higher protein flours develop more dough strength and absorb more liquid than lower protein flours, substituting a lower protein flour into this recipe could also contribute to a weaker, wetter dough. If you don't have our flour available to you, try substituting a bread flour and see if that works better for you. 

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