I'd say, if you were kneading by hand, you should be just fine. A baker that I have consulted with quite often told me that a technique often used by professional bakers is to leave out some of the water called for in any given recipe. Then, they keep that "left out" water in a bowl to use as a lubricant while kneading. This keeps your hands clean while working with your dough and, eventually, all of the water finds its way into the dough. This technique is used to minimize loss of product during the mixing process.
That said, the moisture will certainly absorb evenly into the entire ball of dough over the course of several hours while fermenting so any difference might be unnoticeable...unless you overworked your dough, which might be unlikely if you did things by hand.