Hi Michael - I can appreciate what you are describing here. As the technique suggests, use just enough flour to reduce the "stick." But, a handy tip we teach at our Baking School is to use a bench scraper or bench kind to scrape your kneading surface clean as many times as you need. If your dough begins to stick (dough sticks to dough), pause scrape. If your hands are covered in sticky dough, pause, put some flour in your palms and rub your hands together. The sticky dough will come right off. After a light dusting of flour on your kneading surface, continue to knead. The other thing to mention is the pressure used to knead. Don't use too much! It will tear the surface area and tension. The dough will look like the surface of an orange (like you are describing) and seem wet and sticky. Good luck! 

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