Hi there, Sinovuyo! The techniques described in this article, reducing the liquid in your dough and finding the desired dough temperature for your environment are the best way to combat heat and humidity. You might also find that you need to take things a step further and pop your dough in the fridge to rise slowly, if you do this, we recommend letting the dough rest at room temperature for about 30 to 40 minutes to let things get started before moving into the cooler temperature of the refrigerator. In the winter, you might find that you need a touch more liquid than a recipe is calling for, warmer liquid to reach your desired dough temperature and you might need to find a warm spot for your dough rise. We hope this can help and happy baking! 

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