Not sure if it's relevant, but it is totally OK to flour or moisten your hands before handling dough. Many bakers prefer to do this rather than pouring flour all over the work surface. As SC says, though, speed of handling is also important. Constantly moving and folding the dough maintains the tension and avoids stickage...never stationary/idle. The guy in the video is really good but the dough is also v. well developed.