How to tell if dough needs more kneading or more flour?
I am relatively new to bread baking and would appreciate any tips or techniques to determine if a sticky dough requires more kneading or more flour? From various videos and books, I have a decent idea of what dough should look like in its final state, it should be smooth, tacky, and be able to hold a ball shape. I also read that most people will hold back some flour to be added in small incriments to account for ingredient, humidity, temperature variations.
Do you just give the dough a good long knead and if it still is sticky and does not hold shape add more flour and knead more? My recent attempt was from this posting. http://www.thefreshloaf.com/recipes/cinnamonraisinoatmealbread  I used the one loaf recipe posted further down. The loaf turned out a little dense, I think the dough was too sticky and deflated during baking