Dough too slack to shape
So i've recently jumped both feet in to sourdough baking, but sadly with little success. I succesfully made a starter with equal weights water and rye flour, feeding it twice a day until it doubled and then converting it to a stiff (50% hydration) breadflour starter.
I then broke out RLB's bread bible and tried her recipe for basic sourdough. My starter and subsequent dough doubles within all the times she recommends, but when I get the dough out to shape it into a boule for the final proof it is icnredibly slack. To the point where I cannot handle it without it sticking to my hands and anything else it comes in contact with.
I looked around here a bit and immediately thought I might be letting the dough sit for too long, but as I said, my doubling times are all well within RBL's estimates. I also thought I might not be developing the gluten enough, but after kneading the dough is plenty elastic. Could it be the heat? I'm letting it rise at temperatures around 81 degrees, is the heat negatively affecting it? The dough percentage is flour 100%, water 68%, starter 30%, salt 2%. So with that hydration I guess it's not supposed to be too stiff, but this is ridiculous.
Any advice here is highly appreciated it as I'm at my wit's end after making my third straight loaf that just spreads out once I'm finally able to wrestle it into a ball. I tried to proof it in a bowl with a floured towel the last time, and the stuck to the towel!