This thread is making me dizzy. For a professional baker, water is the variable, not the flour. And once you get used to working with very wet doughs they won't scare you and you won't be flinging handfuls of flour on it. Wet doughs use a technique of gently folding on itself every 20 minutes for an hour and a half, then letting it rise. This conditions the gluten, allowing you to underknead somewhat and allowing you to use as much as 65% to 70% hydration, which is almost pourable.
Here's a basic lean dough for Italian bread
Bread flour 100%
fresh yeast 2.5%
Say you want to make two 21 oz loaves. That's 42 oz divided by the total percentage of the formula 164.5 times 100 equals 25.5 oz of flour. Water is 60% of that or 15.3 oz, yeast is 2.5% or 2/3 oz, and salt is .51 or a half oz. Dissolve the yeast in the water, add the flour and salt and knead for one minute on low, till the dough picks up, then on speed two for 9 minutes. I was taught to go twelve, but then you can overoxygenate and turn the loaf whiter. Let rise for one hour, turn it on itself, then half hour to 45 min. Divide in two, round gently, cover with plastic wrap, let rest 15 min, shape into loafs, cover with plastic wrap, let rise till a finger poke doesn't spring back, then bake at 400 till nice and golden brown. If you can't find fresh yeast then use 1/4 oz actvie dry, which is about 2 1/2 tsp. There's .11 oz in a tsp. I know this is a little technical, but this is a very simple bread and the previous posts, while helpful, confuse even me.