Our humidity in the winter is only about 45% after whole-house humidification has done its thing. I find adding a little more water is generally necessary to allow the dough to pick up the stated amount of flour, as the flour itself is so dried out that it consumes the original water entirely just to rehydrate. (The kitchen will be about 67 degrees at this point) In summer, we have internal temperatures of about 78, and humidity can be in the upper 80s to 90s. This is southern Michigan.

• Reply