During the last weeks I have repeatedly failed to get a decent bread out of the oven and most of them shared a prominent characteristic: a crack or tear at the bottom as shown (image shows the underside):   This happened with various recipes but all of them used dry yeast as you get it in Germany. All breads were baked in a sort of Dutch oven. I proof them seam-side down, then the seam-side becomes the top and is supposed to rip and produce an open crust - which never worked with the crack shown below: These problems seem to be obviously connected. I used to get nice breads and don't know what changed in the process. Do these cracks at the bottom look familiar to anyone? 
"Room temperature" as used for testing, analysis, and validation purposes generally falls within the range of 65F-75F (18C-24C). Published research will typically specify temperature ranges used. Both the FDA Food Code (2017) and Canadian Food Retail and Food Services Code (2016), providing guidelines for inspection activities, take an outcome-based approach and do not reference specific storage temperatures or humidity levels as products stored unopened in these conditions are designed to be safe or are self-evident if spoiled/unsafe - mouldy potatoes, rusted or swollen cans, etc. In most jurisdictions in North America, refrigerator and freezer temperature conditions are often codified in laws and may be required to be explicitly labelled for consumer protection since pathogen activity is not as readily evident as spoilage - some Listeria, for example, can reproduce in food below 40F/4C, making both maximum storage temperature and duration needed. A better source for optimum room temperature conditions would be your local building code, though most will specify the same range noted above and humidity <60%. If it's comfortable for humans, it's most likely suitable for products designed for those conditions. For your ghee example - it originates in India for preserving butterfat at 30C+ temperatures and seasonal relative humidity close to 100%. When properly stored in an airtight container there is no water available for microorganism activity, and the concern is more for long-term quality decline due to oxidative rancidity. 