Worktops and hands, floured or oiled?
I use an oiled bowl between folds, and other such proofs, as I'm sure most people do; I also use oil on the worksurface when folding and shaping. I don't use anything while kneading.
My dough is generally 71% hydration, which while not a problem to handle, keeping any sort of shape is a pain. I have some bannetons on the way, but I'm wondering if a floured surface helps with surface tension; the loaf I shaped at lunch time was done in such a way as a trial, but I'm curious how others work.