Sourdough Discard Bread with inclusions

Second try Knead everything with stand mixer except salt Hydration too high despite cutting 30g of water. Used bob red mill artisan flour, but starter used regular bread flour, rye and whole wheat flour. Knead for 40m in total because dough not coming together. Added another 40g of flour and a bit of olive oil. Gluten not forming well, totally broke after adding add-ins. Baked in loaf pan 230c, 20m covered, 20m open. Added 2 ice cubes at the beginning. Texture is very dense but quite soft on the inside. Crumb is crispy when toasted. Might be better if bulk fermented longer or at higher temp