Hi Mariflor, if your bread recipes are always incredibly wet it may be that the type of flour you're using is lower in protein. Higher protein flours absorb more liquid than lower protein flours, and so using a lower protein flour will result both in a weaker and wetter dough. While reducing the water may help give you a somewhat stiffer dough that is easier to manage, it won't necessarily increase the strength of your dough, so you may still have difficulties with the rise and structure of your loaves. I would aim to use a flour that has a protein content of at least 11.7% for most bread recipes. Adjusting the hydration will change the structure and nature of the bread recipe, but by all means do what works best for you! As far as we know there are no hydration police! 

Barb

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