This is a bit perplexing, Paul! Perhaps the cooler temperatures in your home are preventing your dough from rising as quickly, so the dough seems more slack and tacky longer. When dough rises, the airiness also contributes to the developing structure and texture of the dough. On the other hand, if you're able to control the temperature of your dough successfully and you're still getting wetter doughs in the winter, then by all means, try reducing the hydration. We're all about doing what works best for you! 

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