New here. I bake bread for a long time

White flour is no problem at all for baking. I was diagnosed as pre diabetic and reversed it partly by baking bread from whole wheat stone ground (Big flour particles). I now add vital gluten and this makes the bread very sticky. Yesterday the bread lost it's form by sticking to the peel even though it was covered with some corn meal. 

First time reading this forum, I knew immediately this would be great for me.