Hi Artiom, this recipe can be tricky because of the long bulk ferment at room temperature. If your home temperature doesn't happen to be close to the 72°F recommended in the recipe, the dough may be over-fermented or under-fermented by the time you check in on it the next day, both of which can contribute to a sticky dough that doesn't hold its shape well. In over-fermented dough the gluten structure starts to break down and releases water, making the dough very wet and sticky and liable to rip easily.  Under-fermented dough can seem very slack and, without the air bubbles of a well-fermented dough, will also lack structure and  will have a hard time holding its shape. The video you mention has some great tips for judging if your dough is sufficiently fermented to move on to dividing and shaping. Look for the dough to double in the container as a good indication that it is ready. If your home is very warm, you may have more success if you mix the dough with cool water and check in on the dough after a shorter period of time (8-9 hours). And keep in mind that Martin has handled thousands of loaves in his day, so dough that looks easy to work with in his professional baker's hands, may well seem sticky and a bit difficult to the rest of us. Experience and practice will improve your dough-handling skills, and using a little flour to help you shape a nice, taut boule is okay too. 

If temperature doesn't seem to be causing your issues, another possible cause of a very wet/sticky dough is substituting a different type of flour for the Bread flour called for in this recipe. A lower protein flour won't develop as much gluten and will also absorb less liquid. If you're not able to find our bread flour where you live, aim for a flour that has a similar protein percentage (12.7%), or consider adding a tablespoon or two of vital wheat gluten in with the flour. 

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