hot dog bun

I made bread yesterday and accidentally experienced the true feeling of adding water to bread. The water in the formula I used was already sufficient, so I added a little more water to the formula according to my inertia.(The flour I use is very thin and has good water absorption. It adds a little more water than the amount of water in the formula every time.) This makes matters worse. The dough is a little out of shape. I keep adding flour to remedy it, but I am afraid that I will add too much. When the dough is almost lifted, I stop it. After the fermentation is completed, it sticks to your hand a little, but it doesn't stick to your hand after a few kneading. It is much softer than the usual dough. The finished product is surprisingly soft. Slap the baked bread on the table with your hand. It will recover in a short while. What you need to remind is that if you find that the dough has too much moisture, don't panic. If you find that the dough is soft during kneading, add a small amount of flour. Add the flour a little bit and finish it before adding the cream. Add dough; If the fermented dough is sticky to your hands, oil the dough and hands, and never add dough. The bread with lots of water is really soft and delicious