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That's 72.5%, I wouldn't expect that to be impossibly wet. But just drop hydration until you get a manageable dough, you'll probably find that 400g of water (65%) is a lot easier to handle. Probably the most valuable thing of my foray into 80%+ hydration loafs is that medium hydration (~70%) doughs are much easier to work with now.
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I was also going to also suggest drop down to 400g water and see how it goes. Different flours can take up very different amounts of water.
Also don’t add all the water at once, add 3/4 and then once that had been absorbed add the rest in sub 50ml increments.
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What is the hydration of your starter?
Tijmen
dancing james
jb000
@Light_EDDed
650 flour to 450 water with 150 of starter. It was so wet and didn’t get any dryer as the folds progressed