Really sticky dough.
I've just started baking my own breads using Reinhart's whole grain breads book. I have found that my soakers are much wetter than the picture and texts describe. I've tried both weighing the ingredients and measuring them to see if there was any noticable difference (measuring works better, but only slightly). The result being that my dough is super sticky and I have tried adding more flour as suggested in the book and I'm afraid I may be adding too much flour to compensate for the stickyness. I have tried kneading the dough for upwards of half an hour, but it still results in the same thing. Also, I have found that I can never quite achieve the "windowpane effect" either. Any suggestions on what I should do differently or add?