So I'm trying to make cranberry walnut celebration bread out of BBA.  Has anyone else had issues with the hydration of this recipe being WAY too high?  It's possible that I mis-measured something, but I weigh everything out with a scale, and am generally pretty accurate.

The only thing I can think of that went over was the eggs.  I'm making a double batch, so that called for 4 eggs (6.6 ounces), but my 4 eggs was 7.8 ounces.  The dough I poured out on the bench was thicker than a batter, but it was really really wet and sticky.  Total bench time was around 20-25 minutes, adding handful after handful of flour throughout.

What texture is this dough supposed to be after the bench time?  I was going for ever so slightly tacky but wouldn't stick to the bench.  Looking ahead to the braiding, I could see a sticky dough turning into a mess pretty quickly.

Here's the ball when I was done.  It was still soft and quite pliable, grabbed the bench but pulled away clean.  I was happy with it in the end, but I probably added 2 cups of flour on the table: