Hi! The dough is a much different consistency than the what I’m used to with the hard wheat bread. It was very moist which made me feel I needed to add more flour than the recipe called for. Is the moisture normal and just keep kneading? I ended up adding a little more white wheat than the recipe called for because it was not coming together in a dough ball and was still stuck to the sides. After that the dough would pull apart like this in the mixing bowl (using the Compact Bosch Mixer). Any idea what I did wrong? After a lot of kneading, I was able to get good elasticity. When I try again, would you recommend I let it mix longer before adding that extra flour? Any advice is appreciated :)

I’m so proud of this loaf! It was delicious and I wish I had made two. Highly recommend!