My tip? I always hold back 2 tablespoons of whatever liquid the recipe calls for.

I check the dough ball 10 minutes into the mix/knead cycle and only then add some of 2 tablespoons liquid if needed. Some times I'll even wait until I see what the dough ball looks like at the start of the second kneading. Many times that held back liquid isn't needed at all.

Flour hydration can be s fickle thing. Personally I would rather add a half teaspoon of liquid at a time to a too stiff dough ball than try to correct a soupy mess with multiple additions of extra flour.

I'm right at sea level if that matters.

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