When you add flour later in on in the process of making the dough, does that radically effect the texture of the crust? Let's say half way through kneading or after the autolypse rest period you decide the dough is too wet and you want to lower the hydration. Does adding flour after this point degrade the quality of the dough? Does it not integrate completely? What if I want a target hydration of 65%, but only use about 70% of the flour in the first mix and save the rest for integration while dusting during the kneading process. Does that negatively effect the final dough?
Also, what about the oil and salt? Is it OK to knead these into the dough after you take it out of the refrigerator just before the final rise?