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65% hydration is totally workable, the sticking usually comes from warm dough or not enough bench flour. Try a longer cold ferment and dust with flour or semolina when shaping. Makes a big difference.
Happens to the best of us. At 65%, the dough should be tacky, not gluey. A good overnight cold ferment plus a well‑floured work surface usually solves it. Rice flour is great too, it doesn’t absorb moisture as fast.
