Chewing is not bad, which means that your flour has been stirred for too long. Normal mixing is clockwise and slowly, because we make different things. Although there is little gluten in bread flour, over time, there will be gluten in dough. Basically, after adding things, you can mix them evenly. You can try it in less than 20 minutes and three minutes. When I make it, the additives that need to be put in proportion are all mixed with water, so the dough will inevitably be uneven, which can reduce the kneading time.

In that case, you can also try steamed bread powder.