After 7 - 10 minutes of mixing, check consistency of the dough.
I use a stiff rubber spatula to aid in the mixing process during this time, making sure no flour is stuck in pan corners, and that the ball of dough tumbles completely over regularly (this doesn't matter later in the kneading process, but it's important here). It takes my machine 15 - 25 paddle revolutions for the dough ball to make a complete tumble (some machines need more help than others).
If your dough is in the Goldilocks zone, you don't have to do anything now. Move on to the next step!
IF the dough is STIFF with cracks and/or crumbly after 10ish minutes, add liquid by tablespoon until it's elastic and holds together (allow each tablespoon to mix for at least 90 seconds before adding another). Use the rubber spatula to help the dough mass turn over and pick up liquid.
IF the dough is SLACK or loose and a thin layer remains on the bottom of pan under the turning paddle, add flour by tablespoon until dough picks up into a solid, elastic ball (again, allow each tablespoon to mix for at least 90 seconds before adding another). Use the rubber spatula to steer the dough toward picking up the flour, making sure the ball fully turns over several times.
If in doubt, it's better to have a little too much liquid than flour. A little too much liquid* can cause your loaf to fall, but you can still eat it. Too little liquid makes the loaf inedible because there isn't enough moisture to make a dough and wake the yeast.
* A LOT "too much liquid" can cause the loaf to remain uncooked in the middle. It may still be savable by toasting individual slices, but probably it's best to serve it to the birds once it's finally cooked. Or maybe dry it afterward and use in your turkey stuffing. Hmmm, now there's an interesting thought....