Kneading the dough while it's sticky shouldn't be much of an issue, the wetter the dough the better really, because it just makes it easier to stretch, and unstick from the bench with the scraper. You especially don't want little tiny balls of dough that are try on the outside and sticky on the inside.

In between kneading and shaping you can give the dough a few extra folds, to help give the gluten strands a little more structure. This is totally no required, but will give your bread 5 to 15% more puff.

Shaping the dough is entirely different, once you get to that stage if you're making a loaf you should be able to very generously dust the surface of your work bench to fold it, keeping the outside very dry. You want it to form a skin on the outside, which will help you score it, and help it puff correctly.

You should be able to let it rest in a smooth towel, upside-down inside a bowl. The towel will help the skin breath and dry up a little (preventing it from sticking), so when you put it on your peel it'll slide off nicely too. Very generous amounts of flour at this point, if it sticks to the towel you can use a little water to unstick it. More traditionally you'd used something called a "banneton" instead, and this is usually how people get lines on their beard.