Hope it is ok to chime in. I had the exact problem with my first attempt; you will see my comments below.
I made it again today and it was perfect. I wanted to let you know what I did differently and hopefully it will help you.
I don’t have access to the KA rye and use another high quality stone ground whole rye. I made my sour as directed but was unable to bake at the time I anticipated so the rye sour went into the frig overnight. It was just under a 24 hr “soak”. I am certain that the longer autolyse process allowed my rye to absorb the water and my dough was way more manageable and shaping was not an issue. Give this process a try next time. Wish I could post a pic of the loaf I made today - it was perfect

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