You might try gradually increasing the hydration until you find that the dough misbehaves again. It may be that the particular flour you are using won't tolerate very high hydration values. Usually as you gain more experience working with higher hydration doughs you do get better at it.
I agree that you may have reached the practical limits of the dough without drastically altering it. There are many other dough recipes on the forum for you to experiment with, so just look for one that you think will best meet your particular needs.