Is it ok to add more water, or flour to dough after it has already risen?
I'm new to baking and after making some dough, I have a question.
When I was kneeding my dough, I felt I got it to a point where it was elastic enough, but after rising and punching it down it looked like it didn't contain enough water as it started to break. So my question is, would it be ok to add more flour, or water in my case, after the dough has already risen and then kneed and let rise again? What would be the consequences of doing this?