hydration, kneading or stretch and fold
when working with a high hydration dough it is hard for me to knead...
the dough is wet and sticky, should I oil up my hands? (don't want to add flour that will alter hydration)
should I not knead high hydration dough? and always do stretch and fold?
Is there a cut off % level for kneading/stretch and fold (like 50% or under hydration knead and over 50% hydration stretch and fold? If no rule of thumb applies can you use either for all types of dough?