I have two questions about hydration or moisture content.

1) I am from the Tampa Bay area and once I combine all of my ingredients to make the dough I always have to add more water or what ever I am using, is that ok?

2) My other question is that once I have a dough formed and I put a little too much water in the dough can I continue to add flour as I need to obtained the desired moisture content?

Just an amateur baker trying to bake some good bread. Thanks.