Adding water to 1 day-old dough
I am very new to baking and was hoping someone could answer a question I have. Up to now, I have made dough by hand, but, the other day, I cut my thumb quite badly and, not wanting the kneading process to re-open the wound, I decided to dump all the ingredients in the food processor. It brought the dough together ok, but seemed to need a lot less water to do so. I went with it, let the dough rise and then refrigerated it for use the next day.
Now that I've come to use it, it seems very dry indeed and has almost developed a 'crust'. Is it ok to add water at this stage? Is there a best way to do it? Also, when refridgerating dough, is it best to use an airtight container? At present, I simply leave the dough ball in the mixing bowl and place a plate over the top.
Thank you in advance!