I have never been able to figure out if I have enough flour during the
kneading process. I use a dough hook on a mixer but don't mind kneading by
hand. Sometimes I let the mixer go until it cleans the side of the bowl,
then knead by hand, adding flour as needed.

What I don't understand is most recipes say add flour until it's sticky but
doesn't stick to your hands. I get it that far but, if I keep going, it
seems to get more moist until it does stick to my hands. I'm afraid to keep
adding flour and making the loaf too dry.

I'm also concerned about making it tough. I thought I read once that
excessive kneading makes it tough. I've seen pictures of someone testing
dough by pulling it to see if it "sheets" without breaking. Mine is elastic
but tends to "break". Is that due to too much flour? Not enough? Or not
enough kneading?