I rarely bake bread so can't answer from personal experience but co-pilot returned this to your query.

Reducing Water in Bread Recipes During Humid Weather

In high humidity, you can safely reduce a bread recipe’s water by about 10% (roughly 1–4 tablespoons or 1/8–1/4 cup depending on batch size) and add it back gradually until the dough reaches the right consistency academiedupain.com+1.

How much to reduce

• Small batches (single loaf): Cut back by about 2 tablespoons Food Lovers Recipes.
• Multi‑loaf batches: Cut back by about 1/4 cup Food Lovers Recipes.
• General rule: Reduce total water by ~10% of the recipe amount academiedupain.com.
  Add the reduced water back in small increments while mixing until the dough feels smooth, elastic, and not sticky.

Why humidity changes water needs

In humid air, flour absorbs moisture from the environment, making dough wetter than expected eatopeia.com. This can cause:

• Faster yeast activity and over‑proofing The Bread Guide+1
• Sticky, hard‑to‑handle dough eatopeia.com
• Weaker gluten structure and denser bread eatopeia.com

Reducing water helps counteract this extra moisture and keeps dough handling and baking more predictable.

Practical tips for humid baking

1. Measure and adjust gradually – Start with the reduced amount, mix, then add a little more if the dough is too dry Food Lovers Recipes.
2. Use cold liquids – Ice‑cold water or chilled ingredients slow yeast growth and help control proofing The Bread Guide+1.
3. Consider reducing sugar – Less sugar slows yeast activity in humid conditions academiedupain.com+1.
4. Add a bit of salt – Salt can help control fermentation and strengthen gluten academiedupain.com+1.
5. Proof in a cooler spot – Use a fridge, air‑conditioned room, or cooled bowl to slow yeast The Bread Guide.
6. Switch to bread flour – Higher protein content can improve structure in humid weather academiedupain.com+1.

Example adjustment

If your recipe calls for 1 cup (240 ml) water for a loaf:

• In high humidity, start with ~220 ml (about 2 tbsp less).
• Mix, check dough texture, and add up to 1–2 tbsp more if needed.

By making these small, controlled changes, you’ll avoid sticky dough, over‑proofing, and dense bread, while keeping your loaves well‑structured and flavorful The Bread Guide+3.

That AI has never baked bread.

It depends on the bread recipe, the flour you're using, the air in your actual kitchen/workspace, etc. My mother taught me at her knee how to adjust the challah (her recipe is very picky) with more water or more flour to be just right. There is a baseline amount of each, but the flour is a rather wide range, and include what goes in during kneading and shaping.

Most single rise (plus shaped) bread doesn't require that much adjustment--if you're talking same flour in the same kitchen and oven. Often, a good recipe will come out right BUT if your dough feels too dry or too wet, add a pinch of flour or a drip of water. You can't ruin it. Just make sure what you add is well mixed in before adding more..

So add a little more flour rather than fiddling with decreasing the water?