GdD's information and suggestions are all informative and helpful.
You might also try adding an 'autolyse' rest as the French do. After mixing the water, yeast, and flour together until well combined, allow the dough to rest for about 20 minutes. This allows the flour to become hydrated and the gluten to start its development. Since the gluten begins to develop as soon as the flour and water join, less kneading is required after the autolyse rest to develop the gluten. After the autolyse sprinkle the salt over the dough and knead until the dough is smooth ( a baby's butt is a apt descriptor here) and elastic. Adjust the liquid by teaspoons and flour by tablespoons to achieve the desired texture. Knead until it feels smooth and the dough feels like the texture of an ear lobe when pinched. Stretch a small piece of dough to test elasticity. If it can be stretched thinly enough that it is translucent and light can be seen through it without tearing, it has passed the 'windowpane test' and the gluten is adequately developed and elastic. The bread should have adequate structure.
Forgetting to add the salt after the autolyse will hamper the gluten's development as GdD implied. If this is a concern, the salt can be added to the dough initially. My experience has been that an autolyse with a dough containing salt still helps the dough's gluten develop more quickly. And there is not the risk of forgetting the salt.
In the U.S. bread flour usually contains a small amount of ascorbic acid (vitamin C) which helps yeast multiply and gluten develop. It can be added if not already contained in the flour, about 1/32 tsp. per 3 cups of flour is commonly recommended.