[AlecSchueler]

Depends a lot of ambient humidity. When I lived in the North of Ireland (rainforest humidity) I always had to vastly reduce the humidity level of every recipe, sometimes by as much as half, otherwise I'd be drinking my baguettes.

[ericbarrett]

So true, I just ruined a rye loaf by under-hydrating it at 65%, but I live in the desert. Lesson learned!

I find it also depends on your flour, even batch to batch (we buy 50 lb bags). Some have higher moisture content and one needs to adjust by a few % even in the same external conditions.