Bread-Bakers v112.n003.6

Note that the white "soft" wheat has much less gluten and while you 
have added the VWG, you also need to allow extra time for hydration. 
Milling flours, of whatever source, at home means that your flour has 
not been subjected to the various processes of commercial flours that 
allow them to take up liquids more rapidly.

I would suggest that after milling your flour, you put it in a baking 
pan or dish in the oven at 275 F. for up to an hour, cool it 
completely and then add the other dry ingredients - I usually add 
milk powder as well as the VWG and about a tablespoon of powdered 
lecithin to extend shelf life.  I don't use the commercial enhancers. 
And as I use the SAF "instant" yeast, it goes in with the flour.

I measure the liquids and make sure they are the ideal temp (water 
and oil) add the dry ingredients and mix for only about 4-5 minutes 
until it is loosely combined.

I cover the  bowl with plastic wrap (or a silicone "tight" lid) and 
set it aside to hydrate for 30 to 60 minutes - if you are in a dry 
climate (I live in the desert) it will take longer, less time where 
it is humid.

It should come together more rapidly now but may need a bit more 
water, add only a scant tablespoon at a time and let the mixer knead 
it well before adding more. If kneading by hand you will be able to feel it.

I hope this helps.

Andie Paysinger
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http://www.asenjigalblogs.com/