Question about flour and dough hydration in tropical climates (Costa Rica for me)

I live in Costa Rica, I'm originally from CT and when I made bread up there I made my bread between 75 and 80% hydration (recipes from fwsy mostly, but I've tweaked them some) Now that I'm down here I can't make anything remotely workable without being overly sticky over say 60% hydration. My theory on this is because the flour is already somewhat "hydrated" because of the humidity here, although in the dry season I have the same problem (I'm going to test this when it stops raining here in a couple months just to be sure though). Could this be true? Does anyone else here live in a tropical humid environment, not climate controlled (this is another factor that plays into this I think) that makes bread and can achieve a workable dough over say 65-70% hydration? I say not climate controlled because here, the grocery stores are few and far between that have air conditioning, so there's nothing dehumidifying the flour for any length of time. We also don't have A/C. We live at a higher altitude and don't really need it via /r/Breadit https://ift.tt/2Zmw6wz