I made a batch last night with KASL and 65% water. At the end I mixed for 5 minutes and let stand for 2 hrs before scaling and balling. The dough was very sticky and hard to ball up, I had to wet my hands to ball and close. Should the dough be so sticky? Should I have mixed for a couple more minutes?
I've never used KASL, but I have noticed that I need to vary my hydration, sometimes quite a bit, depending on what flour I'm using. If it's so sticky that you can't ball it, you might want to lower the hydration a point or three. I can tell you that I usually use GM Bread Flour. When I used KA Bread flour, the dough was definitely stickier and I had to lower the hydration. I know KABF and KASL are two entirely different animals, and I do like my dough to be on the sticky side, but if it's unmanageable, I would adjust.