You have too much water. The book says it is a common situation, so you should be flexible. In fact, different flours need slightly different proportions of water, and the degree of dryness and wetness of the finished products you want to make is also different. Therefore, you should handle it flexibly according to what you want to do (pancake is a little dry, steamed bread is a little wetter than it, steamed bread and flower rolls are a little more, and the spread cake is a little thinner ...), because it is thinner after fermentation than when kneading dough, otherwise it can't be "three lights" (kneading dough should be polished by hand, basin and surface, that is, kneading dough should not touch hands and basins). If it is too thin, it is difficult to shape. If you keep rubbing your hands, add some flour and knead the noodles repeatedly (kneading the noodles is manual work, and the harder it is, the harder it gets until it doesn't touch your hands. The longer you pinch it, the stronger it will be.