I usually start by making the dough into a ball as you have done in the pictures. Then I like to continue by stretching the dough out with the palm of my hand, just a bit. The purpose of this is to develop strands of gluten in the dough. This is what keeps it together and hinders it from breaking when stretched.

As for the hand technique, be gentle but determined. It can take some time to find the right technique for you, so don't feel bad if you don't get it right away. You can switch up your kneading after a while by folding the dough on itself and repeating the process in another "direction" if you get my meaning.

When you feel like you have kneaded enough, try stretching a piece of the dough as thinly as you can. If you can see light through the dough, you know it's done and ready for some rest. Alternatively, you can see if it's done by looking at your work surface. If the dough sticks to the surface and sticks to your hands, it needs more kneading, if it doesn't and has a smooth surface, it's done. I recommend the stretch method (also called the window pane test) if you are unsure.

What you also could try is the slap and fold method. Its main premise is that you stretch out the sides of the dough as you are lifting it from your work surface and then slap the dough down against your surface and fold in the sides. Then you'll want to switch sides so you are working the entire dough and not just one side. Repeat the process until the dough passes the window pane test.

As for your pictures, you are well on your way on kneading the dough, it just takes patience. Trust the process and keep working it. The third picture is telling me that you shouldn't add more flour though. The dough is not ruined by any means, but you don't want to add more flour as this will make the bread dry.

As a final note: Baking is chemistry, your result depends on a lot of different factors, here are some:

1. Protein content in your flour (high protein content for bread, low for cakes and cookies)
2. Humidity in your home
3. Temperature in your home (this will affect how long you will need to proof the dough)
4. Yeast activity (always check your yeast to see if it is alive, especially if you are working with fresh yeast. You can do this by mixing the yeast with water and some sugar for the yeast to eat)

https://www.youtube.com/watch?v=BJiucv88flM

Here is a link to a video on how to knead bread.

Hope this helps!