Thank you, Peter. I think all of that makes sense. I tend to use doughs that are hydrated in the low 60's, probably 62 or 63% most of the time. I occasionally go up from there, with mixed results (in general).
I also think that my dough is "very" fermented. Not necessarily over-fermented. I think the higher moisture, possibly combined with the "very fermented" nature makes the dough stickier than the examples you described.
In any event, I would not use cornmeal since I tend to bake at 700 - 800 or higher - but that certainly is not a generalization for all that are here on the forum.
I may be trying a few doughs that are less, rather than more - in terms of fermentation. But, for now, I think a shot of PAM i a container or a lightly oiled dough ball in a bread bag (per Tom Lehman) will probably do it for me.
One item I was pondering was "how will I know my dough ball is ready?" when I use the bread bag. I am now trained/experienced in seeing the stages of the dough by examining the bottom of a container. The bubble formation is different, so I will need to learn through some experience there (maybe run a few side by side). One other item I noted is that, with the bread bag approach, there is no "top or bottom." With the container, you get the nice, rather dry skin on one side and the bubbly, wetter side that was on the bottom of the container. With the bread bag, it is the same all around.
At least I do not have to think about (which I tend not to keep track of anyway) "which side is up." I have enough trouble in my life knowing that anyway.