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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.
Tijmen
dancing james
650 flour to 450 water with 150 of starter. It was so wet and didn’t get any dryer as the folds progressed