Tip for dough consistency
I have read a number of recipes that say your dough should be "shaggy". It has taken me a while to fully understand what that heck that term means. I will try and help using photos. When I pulled the dough above out of the mixer it had this rough kind of look. All the flour had incorporated and I let the mixer go for a few minutes after that. I certainly achieved shaggy.
I then covered the dough and let it sit for about 5 minutes. This allowed the flour to absorb the water a bit and allowed the yeast to get started. After kneading a few times, the dough looked like the photo below - nice and smooth. Now that it is smooth I can bulk rise it cold overnight, or ball it into dough boxes for a 48 hour rise.
I hope this is helpful! Shoot for shaggy right out of the mixer and you will get smooth dough later.
Thank You for following!