I just prepared a dough to make challah. My recipe called for about 3/4 c + 2tbsp to 1 1/4 c water. I put the min amout of water in my dough (3/4 + 2tbsp) and in my mixer with all the flour, yeast, etc. Then for some WHO KNOWS WHAT reason, I decided to add 1/2 tbsp to the mixture (even though it didn't really need it)
--for some reason I felt compelled to do it.
Anyways, it turned my dough a lot more sticky and not very not where it needed to be. So I had to add about 2 pho spoons of flour to get it back to the consistency it needed.
Lesson learned: 1/2 tbsp of water when making bread can make a night and day difference.
I wouldn't have thought that little amount would have been a big deal.