Hi Edith, it's true that if you live in a warmer, more humid climate you may notice that your dough is a bit stickier, and it can sometimes make sense to reduce the amount of liquid in the recipe slightly, as discussed in this blog post. However, I'm reluctant to recommend this across the board, since many homes in warmer climates are likely to be air conditioned, and your flour might not be absorbing all that much moisture from the air. We are also generally stingy about recommending that you add extra flour to a bread recipe, as this can end up resulting in a drier, stiffer dough that doesn't rise well. It's also helpful to realize that rye breads like pumpernickel bread do tend to yield a stickier dough, simply because rye flour doesn't develop gluten the way wheat flour does. 

In terms of your scoring issues, I would focus on other factors first. If the surface of the bread is wet and sticky, try rubbing a thin layer of flour on the top of the loaf and then let it sit for a minute or two before you attempt to score. Drying out the surface in this way can help you achieve a better cut that doesn't drag and catch as easily. 

I would also recommend trying to put the bread in the oven when it's not quite so risen. Baking the loaf a little "young" should allow for a slightly deeper, more assertive cut that should open up more easily. 

When I first learned to score bread at a bakery I was given the following advice: "Pretend like you've been doing it for years and cut quickly and confidently!" Cutting tentatively and slowly will result in the blade sticking to the dough. A quick and confident cut is the way to go (but always be sure to keep your fingers out of the way). 

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