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It's important to carefully measure your ingredients when baking bread. Measuring by weight is highly recommended. When I make a bread dough, I initially just dump all the ingredients to a bowl and mix it just enough that (almost) all of the flour is incorporated. At this point the dough looks way too dry and if you were cooking by feel there would be a temptation to add water. But just let it hydrate under plastic wrap for 30 minutes and it will no longer feel dry. In fact as I dump the dough on a table for kneading, it will seem too sticky and the temptation now is to add flour. But just knead it for 5-20 minutes (depending on the type of bread, the type of flour and your kneading speed and technique) without any flour on the table and the dough will go from "sticky" to "tacky" - i.e. the gluten development makes it stick to itself harder than it sticks to the table and your hands, so while it still feels sort of sticky, it will hold together and bits of dough won't be left on the table as you lift it up. You shouldn't use any flour while kneading, but just accept that it's going to stick to your hands at first. It won't matter at this point.
After this the dough is left to rise in a bowl, and only after that should flour be used to prevent sticking, during the final shaping. Even then only use the minimal amount of flour that you need to keep your hands clean and the dough looking nice and smooth.
