Sourdough principles

I note by personal observation...

• The higher the protein percentage of the flour, the less sticky the dough because able to bind more of the water.
• Where I live, grocery stores sell bread flour that is only 10% protein content. I see "3 grams protein per ¼ cup" on the package. So, I buy "vital wheat gluten" in a bottle, and add 3 more grams per 100 grams of flour to obtain 13%. This allows me to make 75% hydration dough very comfortably.
• Instead of ragged dough at beginning of autolysis, I knead in a stand mixer until the dough pulls away from bowl sides. This allows me to do greater quantities of dough (1 kg) with less wear and tear on my wrists than if I used a Danish whisk.
• I typically limt stretching and folding pâtons (i.e.: kneaded dough) to 500 grams (neglecting water weight). If I am kneading more than that, I break up what I'm doing into multiple bowels.
• Limit violence of stretches and folds, especially coil folds, and especially toward the end of the stretch and fold cycle, to result in less sticky dough. In other words, don't tear the surface of what you're kneading once you've begun stretches and folds.
• Keep dough between 70° and 75°. Warmer dough is stickier.
• Over-fermented dough is stickier.
• Obviously, making bread is a little like juggling or maintaining spinning saucers atop pool cues.