Too wet versus not kneaded enough - Whole Grain dough
As a novice baker, I'n trying to soak up as much knowledge as possible, but this predicament I can't seem to find much info on.
How do I know if my dough is too wet versus not kneaded enough? The reason I ask is because with most breads, mainly white flour breads (AP or bread flour,) it's easy to tell when you've got that silky smooth, highly-developed dough. My problem comes with whole grain doughs. It feels like I could knead for hours and still not be able to window pane a piece of it. Is it too much water? I've tried doing ratios of whole grain to AP/bread flour. I've added gluten. The dough never reaches the quality that say, a baguette dough for example, would feel like. Am I missing something here?
Case in point. I'm making pita dough for pitas later tonight. Simple enough. The recipe describes that the dough should be smooth and stretchy. Mine isn't. The recipe called for 3 cups of flour and I used a cup each of WW, AP, and bread flour (all King Arthur brand). I let the dough rest before kneading so the WW could have time to hydrate. I kneaded for the prescribed time - 10 minutes on low in a stand mixer; the dough never did quit sticking to the bottom of the mixer, even after adding additional flour several times. The dough's sticky - not smooth, not elastic.
Is that just the beast with whole grain dough? The pita bread's proofing right now, so I don't know how the end result will be. I guess that's another post.