I made the bread according to recipe, doubled so as to get two loaves. As I didn't have bread flour on hand, I substituted all purpose flour and decreased the milk by the proportions advised in the instructions. I don't have a stand mixer. The dough remained a sticky mess no matter how I kneaded it on the board. (Oiling the board and my hands was no help.) I finally had to break down and flour the board, which the instructions advise against. This did yield a more dough-like ball but it would always become sticky and intractible after several passes of kneading. Although it did reach the slow spring-back stage, it still tore quite easily. Not what I would call an elastic dough by any means. I finally gave up and set it to prove. Why doesn't the dough behave as shown in the pictures and the instruction video?

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