Don't add more flour. You are working too hard. This is easy. You need the "wetness" for the bread to cook. It steams itself.
Here is the recipe:
Alan’s Bread Recipe (New York Times Recipe)
3 cups of unbleached bread flour
1/4 teaspoon instant yeast
1 5/8 cups water
2 teaspoons kosher salt
Combine flour, 1/4 teaspoon of yeast, and water in a large bowl. Stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let bowl rest at least 12 hours.
Then instead of putting it in a pan and raising it again........just put it on the counter with flour spread. Then fold it over 4 times. No more flour or kneading! Then pick it up. (It will be floppy and loose.) But just drop it into the hot (500F ) pan and put the lid on it. (The pan needs to be preheated and it takes about 1/2 or more to get the oven and pan that hot!) Cook for 1/2 hour and take the lid off and cook another 1/2 hour.
a.k.a. Bread Boy
Normandy and Sicily for Rogers roots
1 hour ago