I know that typically, the weak Italian wheats have a lower protein content and doesn't make gluten as well.
I had to convert your recipe to grams to understand it. ;) My school textbooks were "On Cooking 3rd ed" and "The Professional Chef 6th ed". And chef made us use metric weights in Baking Skills.
Your recipe seems about right. Maybe more salt than I would use. And yes, sloppy bread is a pain to handle. It takes some time to learn, and watching a pro do it a few times helps to pick up the techniques. Brioche is just about as wet and sloppy.
/johnny
Awhile back, my husband had to go on an extremely low sodium diet for awhile, and I experimented with stuff to put in our bread that gave it some taste, and discovered that onion powder helped a bit. There was something else I used, but I forget what now.
I tend to use less salt than that, but so many of us are used to more salt that I put the “proper” amount in. I only use sea salt, the best I can afford. I think it has a more mellow taste, and doesn’t sting as much as regular table salt does... but I have lots of regular salt in storage, just in case!
I have a kitchen scale, but generally revert to habit, and grab my cups... some of us old birds have a hard time switching systems...