How do you work with such wet dough without it sticking to the bench and anything it touches?
It took a few years to get to the point where I can but basically, I have to make sure that the gluten development is super strong and that my folds and timing are just right. From there is a bit of flour on the bench and hands and a game of hot potato. Practice makes it so that instinctively you get to the point where you know how to touch that dough. That being said, at 100% hydration and all AP flour it wasn't exactly a walk in the park.
Edit: I'm also using a dough knife in one hand to round for the preshape (bench rest) and then when shaping a while later I flip it over and structural shape it (systematically stitch it up).
That bread looks delicious. Would you mind posting a recipe? With a brief walk thru? (It doesn't have to be extremely detailed just may be key points for the dough turning out right.) I've been wanting to try and make my own bread and sourdough is great. Your sourdough and what you've commented makes me want to give it a go.
very tasty interesting food.and my favorite food.
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