From what I have read, even tiny differences in the level of moisture in your flour can make or break your bread. Especially French Bread.

Our bread maker instruction booklet suggested adding a 1/4 cup less water than called out, mixing the dough, and then adding little bits more until it is the right consistency. Then record the amount you actually used, since that can be used for the rest of that bag of flour.

Must really matter, or they wouldn't have put that in the booklet for a device marketed as an "easy start and forget" thingie.