High hydration dough is wetter and will tend to stick to your hands a bit. Remember to wet your hands with water when doing stretch-and-folding and preshaping. If you’ve added enough strength to the dough it shouldn’t be hard to work with. If your dough tends to break, is not elastic, and can’t hold its shape very well then it is a sign that the gluten strands are not strong enough. Following the steps of autolyzing, resting before adding salt, stretch-and-folding, preshaping and shaping should be enough to improve the strength and stability of the dough. If you still find your dough is too wet for you to work with, then try reducing the hydration level to something more manageable for you like 55-70%.