Bread-Bakers v106.n048.18

I've baked bread (by hand, not machine) for years but have never been 
clear about the amount of flour to use.  I usually find I am adding 
more flour than the recipe calls for to get the dough to the satiny 
and elastic state I think I need to achieve.  I can knead for 30+ 
minutes and still not get to that desired satiny state without adding 
more flour.  Is it OK to have the dough sticky but elastic? We like 
the bread results - like European bread rather than the cake like 
texture of American breads.   But I want to understand the bread and 
process better.

Thanks for any help.
Penny