How do you shape very sticky sourdough?
In most cases it is not too much water but a gluten network that has not been developed enough, or a dough that has fermented too long and started breaking down. Build more strength with kneading or stretch and folds, start around 60% hydration, and wet your hands rather than flouring them when you handle it.
Answered by Hendrik, The Bread Code
From the book
The easiest way to fix this is probably to knead your dough more at the start. To simplify things consider using less water for your flour too. This will result in a more elastic dough right away. This concept is commonly used for no-knead style sourdough. Alternatively, you can also perform more stretch and folds during the bulk fermentation process. Each stretch and fold will help to strengthen the gluten matrix and make a more elastic dough. The last option to fix a dough with too little dough strength is to shape your dough tighter.
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