When making your dough, make sure it isn't sticky after you've made it. If it's sticky than that means you need to do more folding + resting prior to letting it ferment. So if you've made your dough after using your mixer, take it out, use some olive oil. Put some on the dough and pat it all over so it's got a little bit of oil all over. Cover with a damp cloth or cling film and let it rest for 15-20 minutes. Come back, it should be less sticky. Uncover and do 2-4 folds and let it rest again for 15-20 minutes, you can repeat the olive oil coverage if you feel like it. It should be non-sticky now after this process.
