Shaping sourdough loaves help

How do you guys deal with the dough being sticky while shaping loaves. I have no issues handling the dough during the stretch and fold parts, or coil folds etc that part i feel like i have down pretty well. During shaping though its always a struggle where the dough either sticks to the work surface so i have to flour the work station, or to my hands. I try really hard to not add too much flour during shaping but sometimes the dough is just a pain. i still manage to get decent loaves, just seeing what you folks like to do with shaping.