Is it wrong to play with flour?
Having fun with flour, it’s good to have a consistent set of ingredient volumes for your creations so you can produce a consistent product but you should refine in hopes of possibly finding something better.
Recently I have been slightly adding flour for consistency. Adding flour during the mix and then the tricky part comes later. After the dough rises and you put flour on the table to knead the dough. It’s easy to measure how much you put on the table but how much actually gets absorbed when kneading?
Unfortunately, there’s no way of telling but at least you can recreate a scenario where you have the opportunity to play with flour volume and consistently do it. I was able to create a fluffier dough by doing this and you can create any consistency of dough but using this technique.