Hi Frank, if your weather is very warm and humid this time of year, then you may want to start with the lower amound of water listed in the recipe, and add more as necessary to develop a soft, supple dough. If you happened to substitute our Unbleached All-Purpose Flour for the Bread flour called for in this recipe, this could have also contributed to your wetter dough, as the lower protein AP flour won't absorb as much liquid as Bread flour. 

• Reply