We're very happy to be a helpful baking resource, Daniel! We're quite jealous of your humidity control — that would be awfully handy this summer! There isn't a specific ideal percentage that comes to mind, but if it helps, bread proofs at temperatures between 75°F and 85°F, usually around 75% humidity or higher. So for your home, to not have a lot of extra moisture absorption from the air in your flour, you'll want to be below that 75% mark. Feel free to experiment with a few batches, testing to see how the dough behaves at different humidity levels. Annabelle@KAF

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