Sticky dough after bulk fermentation
I have tried the Tartine method and the Beginner's Sourdough Bread recipe (Perfect Loaf). I always have an issue after bulk fermentation where my dough is very tacky, sticky, and does not hold shape well. It sticks to my fingers a lot as I attempt the shaping phase. Does anyone have any suggestions? I am sorry if this post is a repeat of a similar questions. I really appreciate any advice you might have for me. Thanks!